Grilled Multicolored Vegetable Salad with Citrus Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A vibrant medley of charred vegetables tossed in a bright, zesty dressing, perfect for a sun-drenched lunch. This mediterranean-inspired salads (vegetarian, gluten-free) ready in about 35 minutes pairs red bell pepper, yellow bell pepper, zucchini into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium red bell pepper
• 1 medium yellow bell pepper
• 1 medium zucchini
• 1 small red onion
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1/4 cup extra virgin olive oil
• 1 clove, minced garlic
• 1 tsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat grill pan to medium-high (375°F). Toss sliced red bell pepper (1 medium), yellow bell pepper (1 medium), zucchini (1 medium, sliced 1/4 inch thick), and red onion (1 small, thinly sliced) with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Step 2: Grill 5-7 minutes per side until tender and charred, then transfer to a bowl.
3. Step 3: Add cherry tomatoes (1 cup, halved) to the bowl. Whisk lemon juice (3 tbsp), apple cider vinegar (1 tbsp), extra virgin olive oil (1/4 cup), minced garlic (1 clove), honey (1 tsp), 1/4 tsp salt, and 1/4 tsp black pepper until emulsified.