⏱ 40 min total

Grilled Vegetable Salad with Herby Lemon Vinaigrette

Name: Grilled Vegetable Salad with Herby Lemon Vinaigrette
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 1 serving
Ingredients: ⅛ cup Lemon juice; ¹⁄₁₆ cup Honey; ¼ tbsp Dijon mustard; ¹⁄₁₆ cup Olive oil; ⅜ tbsp chopped Shallots; ⅛ tbsp Thyme; ¹⁄₁₆ tbsp Rosemary; ⅛ dash Salt; ⅛ dash Black pepper; ½ ear, medium yiel Sweet corn; ½ small Summer squash; ¼ medium Zucchini; ¼ large (2-1/4 per pound, approx 3-3/4" lo Red bell pepper; ⅛ small raw Red onion; ⅛ lb Asparagus; ¼ tbsp Olive oil; ½ medium whole Tomatoes; ⅛ cup, crumbled, not packed Blue cheese

Per 1 serving · 418 g · 18 ingredients

Calories

405

20%
of a 2,000 cal day

Protein
9.3g
9% of calories
Carbs
36g
33% of calories
Fat
28g
58% of calories

Portion

At a glance

One serving of Grilled Vegetable Salad with Herby Lemon Vinaigrette (418 g) has 405 calories, with 9.3 g of protein, 36 g of carbohydrates and 28 g of fat. Most of its energy comes from fat (58% of calories). It is high in dietary fiber (20% DV), Vitamin C (110% DV) and Vitamin E (33% DV). Keep an eye on saturated fat, which provides 32% of the daily value.

Per 100 g

97cal

low energy density

Protein per 100 cal

2.3g

Net carbs

30g

carbs minus fiber

Fiber

5.6g

23 g sugar

High in

20%+ of the daily value

Dietary fiber20%
Vitamin C110%
Vitamin E33%
Vitamin K40%
Thiamine28%
Riboflavin (B2)29%

Good source of

10–19% of the daily value

Vitamin A18%
Niacin19%
Calcium14%
Potassium18%
Magnesium16%
Zinc15%

Watch

20%+ of the daily value

Saturated fat32%

Ingredients

For one serving. Tap an ingredient to see its nutrition.

Directions

Prep 25 minCook 15 min

1
In a small bowl or lidded jar, whisk together lemon juice, honey, and Dijon mustard. Gradually drizzle in olive oil while whisking until the dressing is emulsified. Stir in shallots, thyme, rosemary, salt, and pepper. Set aside.
2
Preheat the grill to 400°F and ensure the grates are clean and oiled.
3
Place the prepared corn, squash, zucchini, bell pepper, onion, and asparagus on a large baking sheet. Drizzle with olive oil, ensuring the onion rings remain intact. Season with salt and pepper and toss to coat evenly.
4
Grill the vegetables in batches if necessary, turning with tongs until charred and cooked to your liking. Remove from the grill once done.
5
Once cooled, cut the corn kernels off the cob and chop the vegetables into bite-sized pieces. Combine in a large bowl with the halved tomatoes, add the vinaigrette, and toss to coat.
6
Sprinkle with blue cheese and serve warm.

Vitamins & minerals

Amounts for 1 serving (418 g). Bars show % of the daily value.

Vitamins

Nutrient	Amount	% Daily Value
Vitamin A	162 μg	18%
Vitamin C	99 mg	110%
Vitamin D	0.1 μg	1%
Vitamin E	5 mg	33%
Vitamin K	48 μg	40%
Thiamine	0.3 mg	28%
Riboflavin (B2)	0.4 mg	29%
Niacin	3 mg	19%
Vitamin B6	1 mg	39%
Folate (B9)	122 μg	31%
Vitamin B12	0.2 μg	9%
Pantothenic acid	1 mg	24%
Choline	42 mg	8%

Minerals

Nutrient	Amount	% Daily Value
Calcium	139 mg	14%
Iron	3 mg	31%
Potassium	869 mg	18%
Magnesium	67 mg	16%
Phosphorus	216 mg	31%
Zinc	2 mg	15%
Copper	0.3 mg	32%
Manganese	0.5 mg	20%
Selenium	6 μg	10%

Full breakdown · 43 more nutrients

Nutrient	Amount	% Daily Value
Alanine	0.5 g	—
Alpha Linolenic Acid (ALA)	0 g	—
Alpha carotene	84 μg	—
Arginine	0.3 g	—
Aspartic acid	1 g	—
Beta carotene	1,371 μg	—
Caffeine	0 mg	—
Cystine	0 g	—
Docosahexaenoic Acid (DHA)	0 g	—
Docosapentaenoic Acid (DPA)	0 g	—
Eicosapentaenoic Acid (EPA)	0 g	—
Fluoride	2 μg	—
Fructose	11 g	—
Galactose	0.4 g	—
Glucose	10 g	—
Glutamic acid	2 g	—
Glycine	0.3 g	—
Histidine	0.2 g	—
Hydroxyproline	0 g	—
Isoleucine	0.4 g	—
Lactose	0 g	—
Leucine	1 g	—
Lycopene	1,582 μg	—
Lysine	1 g	—
Maltose	0.2 g	—
Methionine	0.1 g	—
Monounsaturated fats	17 g	—
Phenylalanine	0.4 g	—
Polyunsaturated fats	3 g	—
Proline	1 g	—
Retinol	32 μg	—
Serine	0.4 g	—
Starch	3 g	—
Sucrose	1 g	—
Theobromine	0 mg	—
Threonine	0.3 g	—
Total omega 3	0 g	—
Total omega 6	0.3 g	—
Tryptophan	0 g	—
Tyrosine	0.3 g	—
Valine	1 g	—
Vitamin D2	0 μg	—
Vitamin D3	0.1 μg	—

Burning 405 calories

Estimated for a 70 kg (154 lb) adult using MET values from the Compendium of Physical Activities.

77min
Walking (3.5 mph)
49min
Cycling (moderate)
34min
Running (6 mph)
57min
Swimming laps

Common questions

How many calories are in Grilled Vegetable Salad with Herby Lemon Vinaigrette?

One serving of Grilled Vegetable Salad with Herby Lemon Vinaigrette (1 serving) has 405 calories, which works out to 97 calories per 100 g. That is about 20% of a 2,000-calorie day.

Is Grilled Vegetable Salad with Herby Lemon Vinaigrette high in protein?

Not especially. It has 9.3 g of protein per serving, and protein supplies 9% of its calories. Foods where protein provides 30% or more of calories are generally considered protein-dense.

Is Grilled Vegetable Salad with Herby Lemon Vinaigrette keto-friendly?

It is hard to fit into a strict keto diet. One serving has 30 g of net carbs and 33% of its calories come from carbohydrates, while most keto plans cap net carbs at 20–50 g per day.

How much sodium is in Grilled Vegetable Salad with Herby Lemon Vinaigrette?

323 mg per serving.

How much sugar is in Grilled Vegetable Salad with Herby Lemon Vinaigrette?

23 g of total sugars per serving. Labels list total sugars, which include natural sugars from fruit and milk as well as any added sugars.

Nutrition Facts

Serving size1 serving (418 g)

Calories405

% Daily Value*

Total fat 28g	36%
Saturated fat 6.4g	32%
Trans fat 0g
Cholesterol 13mg	4%
Sodium 323mg	14%
Total carbohydrate 36g	13%
Dietary fiber 5.6g	20%
Total sugars 23g
Protein 9.3g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How we calculate this

% Daily Values use FDA reference amounts for a 2,000-calorie diet. The calorie split uses 4 kcal/g for protein and carbs and 9 kcal/g for fat. Claims such as “low sodium” follow FDA thresholds for the serving shown.

Our methodology

Updated October 13, 2026 · Not medical advice

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