Grilled Vegetable Salad with Giant Hot Croutons
This Grilled Vegetable Salad is pretty enough to serve to company and easy enough to make for a weeknight dinner. And, those giant hot croutons add just the right amount of texture and deliciousness. You’re going to love it!
Who needs a regular ol' salad when you can have a grilled vegetable salad, with …. wait for it … giant hot croutons. But of course you've read the title, so you already knew that was coming. But still, giant hot croutons just sound awesome, right?!
You want to start with some crazy delicious bread then tear it to pieces in big chunks. And I have to say, there's something cathartic about ripping chunks off a loaf of bread. I've never done a renovation where I've got to tear down walls, but I think it would be the same thing. Only totally different. But really, kind of the same, too.
Once you've gone all destroyer on your loaf, you toss it in oil, and salt and pepper then either fry it in a pan or grill it on your BBQ. The edges get all crispy and hot, and the center stays deliciously soft. I'm not normally a very big bread fan but these giant croutons are where it's at.
→sidebar← If you live anywhere near Vancouver you MUST try the sourdough from Railtown Cafe. It's kinda crazy, bananas, out of this world amazeballs.
Heading back to the grilled vegetable salad. This is one of those side dishes that is pretty enough to serve when guests come over and easy enough to make quickly when you get home from a long day at work. Best of both worlds. Love it!
The BBQ does most of the work turning the veggies into deliciously smoky little flavor bites. Once they come off the grill, they're tossed in a simple balsamic vinaigrette and voilà, you have yourself a delicious grilled vegetables salad!
In the summer (ok wait, who am I kidding? All the time … ) I love dinners that are:
- simple and easy to make
- have tons of flavor
- don't leave a mountain of dishes for me to wash when I have a full belly and really just want to watch Mad Men re-runs
Are you with me on this one?
So how does this sound … 2 bowls, 1 whisk, 30 minutes and done. Awesome, right? Throw some protein on the grill with the veggies and call it dinner.
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More Delicious Summer Vegetable Salads:
- Cucumber Tomato Salad
- Easy Asian Coleslaw
- Classic Broccoli Coleslaw with Lemon Buttermilk Dressing
- Grilled Zucchini Salad with Creamy Sunflower Dressing
- Grilled Broccoli Caesar Salad
Grilled Vegetable Salad with Charred Croutons
If you love this recipe as much as we do, let us know with a 5-star rating!
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon tarragon, finely minced
- ½ teaspoon Dijon mustard
Grilled Vegetables salad
- 3 medium bell peppers, cut into thick strips
- 2 long eggplants, sliced ½-inch thick
- 1 large zucchini, sliced into ¼-inch rounds
- 1 medium red onion, cut into thick strips
- 2 handfuls cherry tomatoes
- Microgreens, parsley, and/or edible flowers , to serve
- 1 tablespoon olive oil
- ½ teaspoon sea salt
Giant Hot Croutons
- ½ loaf bread, unsliced and ripped into 2-inch chunks (use gluten-free, if needed)
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Optional: a few sprinkles of oregano, thyme, rosemary, cayenne, and/or chili flakes
- Preheat your BBQ to medium high. Oil the grill well.
- Combine all the dressing ingredients together in a small bowl and whisk them together well.2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon tarragon, ½ teaspoon Dijon mustard
- Put the bell peppers, eggplant, zucchini, red onion and cherry tomatoes in a large bowl and toss with the olive oil and sea salt. BBQ all the veggies, working in batches if needed until there are grill marks on both sides, about 3-4 minutes per side. Toss the veggies in the dressing and salt to taste.3 medium bell peppers, 2 long eggplants, 1 large zucchini, 1 medium red onion, 2 handfuls cherry tomatoes, 1 tablespoon olive oil, ½ teaspoon sea salt
- In a large bowl toss the bread chunks with the olive oil, sea salt, pepper and all or some of the optional ingredients. Place the bread chunks on the BBQ and grill, turning as needed until there are grill marks on all sides.½ loaf bread, 1 tablespoon olive oil, ½ teaspoon sea salt, ¼ teaspoon black pepper, Optional: a few sprinkles of oregano, thyme, rosemary, cayenne, and/or chili flakes
- Assemble the veggies on a platter and top with the giant hot croutons, some micro greens or parsley and a few edible flowers.
Hi Kristen, I love this salad! It was excellent.
I am thinking of making your recipe for a vegetarian bridal shower for 30. Do you think I could make the grilled veggies a day or two ahead of time? Since I don’t want to grill during the shower, I will serve it at the shower with my homemade croutons. Any suggestions on how to keep made head grilled veggies last in the fridge?
It should work fine to grill the veggies ahead of time. I would let them cool then store them in the fridge. I would store them on a platter so that they are not piled too high in a Tupperware container. I have a feeling that they will keep their shape better that way. 🙂
Is this recipe as good warm as it would be cold.
The grilled veggies are delicious cold, too. But I personally like the giant breadcrumbs best when they’re warm. 🙂
I just wanted to say that your blog is gorgeous! Love the photography and the light in your photos.
I’d love to include your Grilled Vegetable Salad in a vegetarian meals roundup that I’m preparing for Parade Magazine (to be published in Sept).
If you’re fine with it, could I use one of your photos with a linkback to your original post (https://www.theendlessmeal.com/grilled-vegetable-salad/)?
Let me know your thoughts & thanks so much in advance!
Awww thank you so much! You just totally made me smile!
Absolutely you can use a photo and link back. Let me know when it’s live and I’ll share it on social media. 🙂
I wanted to let you know that the vegetarian round up is now up on Parage Magazine (http://communitytable.parade.com/433722/felicialim/12-easy-vegetarian-meals-that-meat-lovers-will-also-enjoy/)
Would love if you could share it with your followers as it’s getting quite a bit of traction!
Thanks so much once again for letting me include your recipe!
Thank you so much! I will absolutely share it. 🙂
What a beautiful looking salad Kristen! So colorful and loaded with tons of flavor. Love the big croutons!
Thank you so much!
Hey Kristen, this looks amazing! I can just taste all the Summery goodness in this salad and that fabulous dressing just tops it…. well, okay, the croutons. I mean, who doesn’t just love GIANT HOT CROUTONS! You’re making me want to give my grill pan away and get a new grill!! I hope to find some eggplant at the market… I need to do this! Thank you for this! 😀
Thanks, Traci! I really do love those giant croutons. 🙂
Kristen, this looks like my kind of dish! I eat a salad nearly every day, so I’m always looking for ways to keep it new and fresh. Those giant croutons looking amazing – wonderfully charred and full of flavor and crunch! Pinning for sure!
I’m totally with you on the daily salads. Couldn’t live without them! Thanks for the pin!!
Nothing more tasty than grilled summer veggies!
One of my summer goals of to-make recipes is a gluten-free vegan sourdough! I haven’t had sourdough in YEARS (since I had celiac) and I need it in my life again!
That would be amazing if you can do that! I love sourdough but only treat myself to it on occasion since bread typically doesn’t sit super well with me. I’ll keep my eye out for your gluten free vegan sourdough!