This grilled salad is a mish-mash of simple, whole-food veggie nutrition with a charred and smoky flavors slathered in the most addictive date balsamic vinaigrette. It's a great way to make your salad more interesting and creatively use whatever veggies are laying around in your fridge! Grilling near-death vegetables is one of the sure-fire ways to make them totally delish and avoid that awkward limp-wilty situation that old vegetables have going on.

Grilled Zucchini and Green Bean Salad [Vegan, Gluten-Free]



Cooking Time




For the Salad:

  • 1.5 pounds green beans, trimmed
  • 2 large zucchinis, sliced
  • 2 tablespoons and 2 teaspoons extra virgin olive oil
  • 2 teaspoons Italian seasoning
  • Salt and pepper
  • 4 Roma tomatoes, chopped
  • 1/2 cup fresh basil, sliced

For the Dressing:

  • 1/2 cup balsamic vinegar
  • 8 large dates
  • 2 tablespoons and 2 teaspoons extra virgin olive oil
  • Salt


  1. Preheat your grill to high heat for at least 10 minutes.
  2. Place the beans and zucchini into a large bowl. Add in in the olive oil, Italian seasoning, and a sprinkle of salt and pepper. Toss until evenly coated.
  3. Place directly onto the grill spreading out evenly. Cook until nice and charred, about 10-13 minutes, stirring occasionally.
  4. While the veggies cook, place the balsamic vinegar and dates into a food processor and blend until smooth.
  5. With the food processor running, stream in the oil until well mixed. Season to taste with salt.
  6. Transfer the grilled veggies into a large bowl and add in the chopped tomato. Pour the dressing on and toss until well coated. Season to taste with salt and stir in the basil.