Cook the veggies for this grilled vegetable salad, pop them in a jar with dressing, and lunch is ready when you are! It's a terrific dish for meal prepping on the weekends. It's made with corn, summer squash, peppers, onions, radishes, kidney beans, and mixed greens. This super easy recipe is vegan and gluten-free.
I love grilled food. In fact, I think I grill outside more than I cook inside during the summer months. I'll grill just about anything from the plant world. Salads are no exception.
This recipe from Vegan Yack Attack on the Go! comes together super quickly. Grilled vegetables cook up super quickly, and you can whisk together the dressing ingredients while you wait.
This is a meal-prep recipe. You prep everything ahead of time and pop the salad into mason jars. Just grab a jar and go!
Even though I work from home, so I'm not so much on the go, my days do get busy. I love having food at the ready in the fridge when it’s time for lunch, and having these salads packed in jars and waiting for me in the fridge is always super helpful. And they're super delicious, too!
What You Need
- Summer squash
- Bell peppers
- Red pearl onions
- Kidney beans
- Mixed greens
- Olive oil
- Lemon juice
- Nutritional yeast
- Dried basil
See the recipe card for exact amounts.
How to Make Grilled Vegetable Salad
This recipe is so simple it's almost like cheating!
- First you grill your veggies until you have nice grill marks on them.
- Then you allow the vegetables to chill.
- While they're chilling you whisk together the dressing.
- Finally you layer all of the contents of the salad into mason jars.
Serving Your Grilled Salad
You can take your salad with you to work, while traveling, or on a picnic. Take a fork and eat it right from the jar – just give it a little shake first, to distribute the dressing – or pour everything out into a bowl.
Or, if you work from home like I do. Just pop your salads in the fridge and enjoy them when you're ready for lunch.
Vegan on the Go
One of the complaints I hear often hear from my health coaching clients is that they have a difficult time finding vegan food close to work or while they’re out running errands. I hear ya. When I worked in an office, I would keep a stash of Amy’s rice bowls in the freezer for days when I didn’t have leftovers from the night before to take with me. Thankfully, Jackie Sobon is here to help with her cookbook Vegan Yack Attack on the Go!: Plant-Based Recipes for Your Fast-Paced Vegan Lifestyle.
Vegan Yack Attack on the Go!
If you’re new to vegan cooking, you’re in luck, because Jackie starts Vegan Yack Attack on the Go! with helpful tips and tricks as well as lists of pantry essentials and necessary equipment. If you’re a vegan cooking pro, you can skip right ahead to the recipes. And you’re going to love these recipes!
All of the recipes in Vegan Yack Attack on the Go! are geared towards people with a busy lifestyle, which, let’s face it, is pretty much everyone. There are quick and easy breakfasts, snacks, office lunches, quick dinners, dishes that can be made ahead, and bulk cooking recipes, among others. There’s a chapter devoted to DIY pantry staples, too.
The recipes in Vegan Yack Attack on the Go! come together quickly, but that doesn’t mean that they compromise on flavor. You’ll find recipes such delicious dishes as Pineapple Teryiaki Burgers, Sheet Pan Squash Tacos, Chocolate Cherry Cups, and Drop Biscuit Pot Pie.
The chapters in Vegan Yack Attack on the Go! Include:
- Vegan Eating Made Easy
- Quick Breakfast, Snacks, and Treats
- Prep-Ahead Recipes
- Lunch Box Stuffers
- Meals in 30 Minutes or Less
- Bulk Cooking
- Food on the Move
- Make Your Own Staples
If you’re in need of fast and easy meals, Vegan Yack Attack on the Go! is the book for you!
Grill and Chill SaladJackie Sobon
For the Salad
- 1 pound summer squash cut into /2-inch (12-mm) thick slices (455 g)
- 6 ounces radishes halved
- 2 bell peppers destemmed and deseeded
- 2 ears corn shucked
- 4 ounces red pearl onions peeled (115 g)
- 2 (30 ounce) cans kidney beans drained and rinsed (850 g)
- 6 cups packaged mixed greens (265 g)
For the Dressing
- 5 tablespoons olive oil (75 ml)
- ¼ cup lemon juice (60 ml)
- 1 tablespoon nutritional yeast (5 g)
- ½ teaspoon dried basil
- ¼ teaspoon salt
To Make the Salad
- Heat your grill to roughly 375°F (190°C, or gas mark 5). Grill the radishes, bell peppers, corn ears, and red pearl onions for 5 to 7 minutes, flipping halfway through, or until the vegetables are tender and grill marks are visible. Remove the vegetables from grill and spread them out onto a baking sheet. Refrigerate for 45 minutes, or until chilled. Move on to the dressing while chilling.
To Make the Dressing
- In a small bowl, whisk the olive oil, lemon juice, nutritional yeast, dried basil, and salt vigorously until combined and creamy.
- Divide the dressing between four 24-ounce (710-ml) jars, then top with kidney beans. Cut the corn from the cob, and chop the large pepper pieces. Place them in a mixing bowl with the squash, radishes, and pearl onions. Toss together until combined. Top the kidney beans with grilled vegetable mixture, and lastly, top with mixed greens. Close each jar with a tight-fitting lid. When ready to serve, gently shake the jar to coat everything with dressing, then empty into a bowl. Serve chilled.
- Salad jars will last up to 1 week in the refrigerator.
More grilled recipes include
- Grilled Tempeh Salad with Peaches and Pistachios
- Grilled Wedge Salad
- Portobello Peach Sandwiches
- Grilled Tofu Sandwiches