A Smoky, Gut-Friendly Summer Staple
This Grilled Vegetable Kimchi Salad is a total flavor explosion that’s as good for your gut as it is for your taste buds. Packed with fiber-rich grilled veggies and probiotic-filled kimchi, it’s a bright, bold dish that feels special but is easy enough for any busy weeknight. Whether you serve it warm as a side or chilled for a healthy lunch, it’s a versatile win for the whole family.+3
What You’ll Need
- Red onion: Sliced into thick rounds.
- Bell peppers: A mix of red, yellow, and orange.
- Squash or zucchini: Cut lengthwise for easy grilling.
- Asparagus: Tough ends trimmed.
- Corn: Grilled on the cob, then sliced off.
- Portobello mushrooms: Brushed with olive oil.
- Kimchi: Drained of excess liquid.
- Vinaigrette: Olive oil, champagne (or rice) vinegar, minced garlic, salt, and pepper.
How to Make It
- Prep the Veggies: Preheat your grill to medium-high. Toss your chopped vegetables with olive oil, salt, and pepper on a baking sheet.+2
- Grill to Perfection: Place veggies directly on the grates. Grill the asparagus for 3–4 minutes; the onions, peppers, mushrooms, and squash for 4–5 minutes; and the corn for 5–6 minutes. Look for those beautiful char marks.+1
- Cool and Chop: Let the vegetables cool slightly so they don’t wilt the kimchi. Once handled, chop everything into uniform 1-inch pieces.+2
- Whisk the Dressing: In a small bowl or jar, whisk together the olive oil, garlic, and vinegar.
- Toss and Serve: Combine the grilled veggies and drained kimchi in a large bowl. Pour the dressing over, toss gently, and adjust seasoning to taste.
Get the Kids Involved
Cooking together builds confidence and makes kids more likely to try new flavors like kimchi!
- Ages 3–5: Let them help toss the raw veggies in olive oil with their (clean!) hands.
- Ages 6–9: Have them help whisk the vinaigrette or use a kid-safe knife to help chop the softer grilled veggies.
- Ages 10+: Let them take charge of the “flavor test”—tasting the final salad and deciding if it needs more salt or a splash more vinegar.
Make It Weeknight-Friendly
- Shortcut Option: Use high-quality store-bought kimchi and pre-trimmed asparagus to save prep time.
- Make-Ahead: This salad actually keeps well in the fridge for 2–3 days, making it perfect for meal prep.
- Upgrade Move: Turn this into a full meal by adding a protein like grilled marinated chicken, gingery tofu, or even a crispy fried egg on top.
- Swap It Out: No champagne vinegar? Use white wine or apple cider vinegar instead.
Serve & Savor
This salad is a hit at barbecues because it’s colorful and unique. Serve it alongside lemon herb chicken or a juicy burger for the ultimate summer spread.+2
Would you like me to find a specific protein recipe from our collection to pair with this salad?
Grilled Vegetable Kimchi Salad
If you’re looking for a fresh and nourishing dish that delivers both flavor and health benefits, this Grilled Vegetable Kimchi Salad is a must-try. Loaded with colorful grilled vegetables and probiotic-rich kimchi, this salad combines smoky, tangy, and savory elements in every bite.
Grilling enhances the natural sweetness of the vegetables while kimchi adds brightness and depth, creating a balanced dish that supports gut health while remaining hearty and satisfying. Serve it as a side for grilled meats, a plant-forward main course, or prepare it ahead for easy meal prep throughout the week.
Ingredients
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1 large red onion, sliced into 3–4 rounds
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3 bell peppers, seeded and cut into large pieces (preferably mixed colors)
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4 squash or zucchini, halved lengthwise (or a combination)
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1 pound asparagus, woody ends removed
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4 ears corn on the cob, shucked
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2 large portobello mushrooms
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3 tablespoons olive oil, plus extra for drizzling
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Salt and pepper, to taste
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1 cup kimchi, drained of excess liquid
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1 clove garlic, minced
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2 tablespoons champagne vinegar or rice vinegar
Instructions
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Preheat the grill
Preheat your grill to medium-high heat. -
Prepare the vegetables
Arrange vegetables on a baking sheet. Drizzle generously with olive oil, season with salt and pepper, and toss with your hands until evenly coated. -
Grill the vegetables
Place vegetables directly onto the grill and cook, turning occasionally to develop grill marks:-
Asparagus: 3–4 minutes total
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Onions, bell peppers, mushrooms, squash: 4–5 minutes
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Corn: 5–6 minutes
Grill until fork-tender and lightly charred.
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Cool slightly
Transfer vegetables back to the sheet pan and allow them to cool for several minutes until safe to handle. -
Prepare the dressing
In a large serving bowl, whisk together the olive oil, minced garlic, and champagne vinegar. -
Assemble the salad
Chop grilled vegetables into 1-inch bite-sized pieces. Add them to the bowl along with the kimchi and toss gently using your hands or tongs to coat evenly. -
Season and serve
Taste and adjust with additional salt and pepper if needed. Serve immediately or chilled.
Notes
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Cut large for grilling, small for serving: Bigger pieces grill better and prevent falling through grates, while smaller cuts make each bite balanced.
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Let vegetables cool first: Adding kimchi to hot vegetables can soften its texture and mute its flavor.
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Even chopping matters: Uniform pieces ensure consistent texture and flavor in every bite.
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Meal-prep friendly: This salad stores well and develops deeper flavor over time.
Storage
Store in an airtight container in the refrigerator for 2–3 days. Serve cold or at room temperature.
