Chopped & Grilled Vegetable Salad

Chopped & Grilled Vegetable Salad on a plate placed on top of green table clothes.

Chopped & Grilled Vegetable Salad

This Chopped Grilled Vegetable Salad is bursting with fresh flavours and textures, making it a perfect addition to any summer meal. The smoky char of the vegetables complements the zesty lemon and fresh herbs, making for a delightful vegan dish that can stand on its own or as an accompaniment to a larger spread. This salad is quick and easy to prepare, with just 10 minutes of cooking time required for the vegetables. Serve it warm or cold and enjoy the delicious taste of summer in every bite.

Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes (+ 20 minutes standing time)
Serves: 4 to 6


Grilled Vegetables:

  • 1/2 cup (125 ml) melted Crystal Margarine
  • 4 cloves garlic, minced
  • 2 tbsp (30 ml) chopped fresh chives
  • 2 tbsp (30 ml) chopped fresh parsley
  • 2 tsp (10 ml) freshly grated lemon zest
  • 1/2 tsp (2 ml) salt
  • 1 tsp (5 ml) black pepper
  • 4 plum tomatoes
  • 1 bunch asparagus, trimmed
  • 1 red bell pepper, cut into quarters
  • 1 zucchini, cut into 1/4-inch slices
  • 16 button mushrooms

Lemon Herb Vinaigrette:

  • 2 tsp (10 mL) freshly grated lemon zest
  • 2 tbsp (30 mL) freshly squeezed lemon juice
  • 2 tbsp (30 mL) white wine vinegar
  • 2 tsp (10 mL) grainy Dijon mustard
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) black pepper
  • 3/4 cup (175 mL) olive oil
  • 2 tbsp (30 mL) chopped fresh chives
  • 2 tbsp (30 mL) chopped fresh parsley
  • 2 tbsp (30 mL) chopped fresh tarragon
  • 6 cups (1.5 L) mixed greens


  1. Grilled Vegetables: Preheat the grill to medium-high.
  2. In a small bowl, stir together margarine, garlic, chives, parsley, lemon zest, salt and pepper.
  3. On a baking sheet, arrange tomatoes, asparagus, red pepper and zucchini. Thread mushrooms evenly onto 4 metal or wooden skewers. Place on baking sheet. Brush the margarine mixture evenly over the vegetables until well-coated.
  4. Transfer vegetables to the grill and cook, turning occasionally, for 10 to 12 minutes or until tender and well-marked. Let cool before chopping into 1/2-inch (1 cm) pieces.
  5. Lemon Herb Vinaigrette: In a medium bowl, whisk together lemon zest, lemon juice, vinegar, mustard, salt and pepper. Whisking constantly, drizzle in oil until the mixture is emulsified. Stir in chives, parsley and tarragon.
  6. In a large bowl, toss mixed greens with grilled vegetables and vinaigrette until well coated.

Tip: If using wooden skewers, soak them in water for at least 1 hour before grilling to avoid burning.