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!
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:
- Add the corn
- Add the sliced zucchini
- Add any other possible protein on your menu (maybe meat, chicken or fish)
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!
What would be good with this potato and vegetable salad?
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Roasted Potato and Grilled Vegetable Salad
- 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
- 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.
- 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.