Grilled Vegetable Salad with Giant Hot Croutons is a delicious and easy to make side dish. It's naturally vegan and can easily be made gluten-free ::

Grilled Vegetable Salad with Charred Croutons

  • Author: Kristen Stevens
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 6 1x
  • Category: Side Dish
  • Cuisine: American


This grilled vegetable salad is pretty enough to serve to company and easy enough to make for a weeknight dinner. You’re going to love it!



For the dressing:

  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon tarragon, finely minced
  • 1/2 teaspoon Dijon mustard

For the grilled vegetables salad:

  • 3 bell peppers, cut into thick strips
  • 2 long eggplants (sliced 1/2-inch thick)
  • 1 large zucchini (sliced into 1/4-inch rounds)
  • 1 red onion, cut into thick strips
  • A few handfuls of cherry tomatoes
  • Microgreens, parsley and/or edible flowers, for garnish
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt

For the giant hot croutons:

  • 1/2 loaf of your favorite, unsliced bread, ripped into 2-inch chunks (use gluten-free, if needed)
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh cracked pepper
  • Optional: a few sprinkles of oregano, thyme, rosemary, cayenne, and/or chili flakes


  1. Preheat your BBQ to medium high. Oil the grill well.
  2. Combine all the dressing ingredients together in a small bowl and whisk them together well.
  3. 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.
  4. 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.
  5. Assemble the veggies on a platter and top with the giant hot croutons, some micro greens or parsley and a few edible flowers.