one green planet
one green planet

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]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste



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.


This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. I just made this. It was delicious, but I would halve the dressing. My salad was swimming in it. I have a picture, but I guess I can\’t share that?