Barbecue Vegetable Salad

September 11, 2025

This hearty knife and fork dinner salad brings together the best of vegetarian BBQ flavors, full of charred edges and fresh crunch. It is a smart way to put your gas grill to work and use up any grill ready vegetables of the season. On a lush bed of Romaine lettuce, kale and cilantro, layer smoky grilled vegetables and peaches, then finish with a scattering of crisp corn chips. Protein comes from beans, but you could just as easily add quinoa, grilled tempeh bacon or another plant based option. For the dressing, a quick mix of barbecue sauce and lime juice transforms into a tangy, sweet drizzle that pairs perfectly with the greens. Add a zigzag of ranch if you have some on hand, the combination tastes like a bright, herb studded Thousand Island. Enjoy this big summer salad straight from the grill, either on its own or with a side of cornbread.

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This hearty knife and fork dinner salad brings together the best of vegetarian BBQ flavors, full of charred edges and fresh crunch. It is a smart way to put your gas grill to work and use up any grill ready vegetables of the season. On a lush bed of Romaine lettuce, kale and cilantro, layer smoky grilled vegetables and peaches, then finish with a scattering of crisp corn chips. Protein comes from beans, but you could just as easily add quinoa, grilled tempeh bacon or another plant based option. For the dressing, a quick mix of barbecue sauce and lime juice transforms into a tangy, sweet drizzle that pairs perfectly with the greens. Add a zigzag of ranch if you have some on hand, the combination tastes like a bright, herb studded Thousand Island. Enjoy this big summer salad straight from the grill, either on its own or with a side of cornbread.

Vegetables being grilled on a barbecue with tongs

Ingredients

-Yield: 4 to 6 servings
-1 bunch lacinato kale (about 9 ounces), stems removed and leaves thinly sliced
-Salt and black pepper
-1 head romaine, thinly sliced
-½ bunch cilantro, leaves and tender stems thinly sliced
-½ cup store-bought or homemade barbecue sauce
-¼ cup fresh lime juice (from 2 limes)
-1 (15-ounce) can white beans, drained and rinsed
-2 ripe, firm peaches, cut into 1-inch-thick wedges
-1 red onion, cut into ½-inch-thick wedges through the root
-1 pound grilling vegetables (see Tip)
-Neutral oil such as grapeseed, for greasing
-Handful of crushed corn chips

Tips for Success

Step 1
Heat the grill to medium-high. In a large shallow bowl or platter, sprinkle the kale with a pinch each of salt and pepper. Squeeze with your hands until shiny and softened. Add the romaine and cilantro and toss to coat. Set aside. In a small bowl, stir together the barbecue sauce and lime juice. Season to taste with salt and pepper. In a separate small bowl, stir together the beans and 2 tablespoons of the barbecue-lime mixture. On a sheet pan or large bowl, toss the peaches, onion and vegetables with enough oil to coat. Season with salt and pepper.

Step 2
Clean and grease the grates. Grill the peaches and vegetables until charred and tender, 2 to 10 minutes, depending on the density and size of the vegetables. If using a gas grill, close the grill between flips. Return to the bowl or sheet pan and head back inside.

Step 3
Drizzle some of the dressing over the greens, then arrange the grilled vegetables, peaches, beans and chips on top. Drizzle with more dressing. Eat right away, with any remaining dressing and additional chips alongside.

Tip
This salad tastes good with any number of vegetables, including zucchini, eggplant, carrots, green beans, mushrooms, peppers and radishes, so use what you have, or what looks good to you. Cut the vegetables into pieces that are large enough so they don’t slip through the grates. For small or slender vegetables, like snap peas or green beans, leave them whole.

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