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    Roasted Potato and Grilled Vegetable Salad

    June 30, 2021 by Kyle 1 Comment

    This healthy Roasted Potato and Grilled Vegetable Salad is the perfect veggie/carb accompaniment to any meal. Double the recipe and feed a crowd! I would say it is a perfect picnic salad or potluck contribution as it is also delicious at room temperature!

    As a healthy alternative to the classic mayo potato salad, this potato salad with mixed grilled veggies is light and refreshing and can be served either as a warm side dish or served at room temperature. Check out these ingredients!

    Overhead view of a roasted potato and grilled vegetable salad in a red bowl with a red and white kitchen towel next to the bowl.

    Check out these ingredients!

    Overhead view of the ingredients in a salad including potatoes, zucchini, corn in the husk, basil, parsley, herbs de Provence, sun-dried tomatoes and vinegar.

    I love to make this in the summer when we often have the grill on and once it's done, it's like serving two side dishes in one!

    Also, it is easy enough to make ahead of time. Often I will make the salad earlier in the day and cover and leave on the counter.

    Right before serving I add the cut basil and chopped parsley. To make this a pasta salad, replace the potatoes with your favorite pasta noodle and add some Feta cheese. 

    While the potatoes are roasting in the oven, turn the grill on and:

    Corn in the husk and seasoned cut zucchini grilling on the backyard grill.
    • Grill the corn
    • Grill the sliced zucchini
    • Grill any other possible protein on your menu (maybe meat, chicken or fish)
    Diced roasted potatoes, grilled zucchini, grilled corn and basil laid out and ready to be combined in a salad bowl.

    Once the grilled veggies are finished all that is left is to combine them in a large bowl with the roasted potatoes, sun-dried tomatoes, basil, parsley and vinegar.

    Season with salt and pepper and, voilà, you will have Roasted Potato and Grilled Vegetable Salad, a tasty healthy side dish!

    Overhead and unclose view of a potato and vegetable salad in a red bowl with a silver serving spoon.

    What would be good with this potato and vegetable salad?

    • Grilled Fish!
    • Slow Cooker Ribs!
    • Pork Chops on the Grill!
    • Steak!
    • Chicken with Board Dressing!

    This post contains affiliate links which means Great Eight Friends may earn a small commission if you click on the link. There is no additional cost to you. As an Amazon Associate we earn from qualifying purchases.

    Roasted potato and grilled vegetable salad in a glass bowl with a wooden heart serving spoon.
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    5 from 1 vote

    Roasted Potato and Grilled Vegetable Salad

    Recipe shared from Chef Caroline Cazaumayou.
    Prep Time20 minutes mins
    Cook Time45 minutes mins
    Total Time1 hour hr 5 minutes mins
    Course: Salad, Side Dish
    Cuisine: American
    Keyword: Roasted Potato and Grilled Vegetable Salad
    Servings: 8 servings
    Calories: 143kcal
    Author: Kyle

    Ingredients

    • 4 small zucchini, sliced lengthwise in half
    • 2 Tablespoons extra-virgin olive oil, divided
    • salt and freshly ground pepper , to taste
    • 1 teaspoon Herbes de Provence
    • 3 ears corn
    • 1.5 pounds Baby Dutch potatoes, diced
    • 4 ounces sun dried julienne cut tomatoes, drained, reserve the oil for later use (half of a 8.5 ounce jar or ¼ cup packed)
    • ½ cup fresh basil, julienned
    • ½ cup fresh parsley, chopped
    • 2 Tablespoons white balsamic vinegar, or white wine vinegar or rice vinegar
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    Instructions

    • Preheat oven to 425℉.
    • Toss the potatoes with the remaining 1 Tablespoon of olive oil and 2-3 Tablespoons of the sun-dried tomato oil and place on large baking sheet layered with parchment paper. (If you are doubling the recipe, use two sheets so the potatoes are not crowded and are in a single layer.)
    • Roast for about 45 minutes until the potatoes are soft and somewhat golden.
    • While the potatoes are roasting, preheat grill to medium heat.
    • Lay the zucchini on a plate and rub the 1 Tablespoon of olive oil all over each zucchini. Sprinkle the cut side of each one with the Herbes de Provence and salt and pepper.
    • Add the corn in its husk to the grill and cook for about 15 minutes, turning occasionally.
    • Add the zucchini to the grill and cook for 3 minutes on each side.
    • Once the zucchini is cool, cut into ½ inch pieces.
    • Once the corn is cool, peel the husk and remove the silk and then cut the corn from the cob.
    • Place the zucchini and corn on a baking sheet lined with parchment paper. (You do not have to do this step if you are serving the salad at room temperature.)
    • Reheat the zucchini and corn in the oven during the last 5 minutes before the potatoes are done. (Only do this step if you are serving the salad warm.)
    • Transfer the potatoes, corn and zucchini to a large bowl.
    • Add the sun-dried tomatoes, basil, parsley and vinegar.
    • Adjust seasonings and serve.

    Notes

    Gr8 Tips:
    • If you decide to serve this recipe at room temperature, there is no need to reheat the zucchini and corn.
    • To make this a pasta salad, replace the potatoes with your favorite pasta noodle and add some Feta cheese. 
    Make Ahead Tip:
    • Prepare the salad following the directions above except at step 13, leave out the basil and parsley.
    • Cover and leave on counter until ready to serve.
      • If you are eating the salad warm, then heat in the oven for 10 minutes at 350℉ and then add the basil and parsley before serving.
      • If you are serving the salad at room temperature, just add the basil and parsley and serve.

    Nutrition Information

    Calories: 143kcal | Carbohydrates: 21g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 51mg | Potassium: 765mg | Fiber: 3g | Sugar: 3g | Vitamin A: 703IU | Vitamin C: 47mg | Calcium: 38mg | Iron: 2mg
    Tried this recipe?Mention @Great8Friends or tag #gr8food!
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    1. Brenda Perlin

      July 20, 2015 at 8:45 am

      Might be a good thing to get back to veggies after all that ice cream on National Ice Cream Day! Ha. This looks great!

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