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Grilled Vegetable Kimchi Salad

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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

Scale

  • 1 large red onion, sliced into 3–4 rounds

  • 3 bell peppers, seeded and cut into large pieces (preferably mixed colors)

  • 4 squash or zucchini, halved lengthwise (or a combination)

  • 1 pound asparagus, woody ends removed

  • 4 ears corn on the cob, shucked

  • 2 large portobello mushrooms

  • 3 tablespoons olive oil, plus extra for drizzling

  • Salt and pepper, to taste

  • 1 cup kimchi, drained of excess liquid

  • 1 clove garlic, minced

  • 2 tablespoons champagne vinegar or rice vinegar

Instructions

  1. Preheat the grill
    Preheat your grill to medium-high heat.

  2. 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.

  3. Grill the vegetables
    Place vegetables directly onto the grill and cook, turning occasionally to develop grill marks:

    1. Asparagus: 3–4 minutes total

    2. Onions, bell peppers, mushrooms, squash: 4–5 minutes

    3. Corn: 5–6 minutes
      Grill until fork-tender and lightly charred.

  4. Cool slightly
    Transfer vegetables back to the sheet pan and allow them to cool for several minutes until safe to handle.

  5. Prepare the dressing
    In a large serving bowl, whisk together the olive oil, minced garlic, and champagne vinegar.

  6. 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.

  7. Season and serve
    Taste and adjust with additional salt and pepper if needed. Serve immediately or chilled.

Notes

  • Cut large for grilling, small for serving: Bigger pieces grill better and prevent falling through grates, while smaller cuts make each bite balanced.

  • Let vegetables cool first: Adding kimchi to hot vegetables can soften its texture and mute its flavor.

  • Even chopping matters: Uniform pieces ensure consistent texture and flavor in every bite.

  • 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.

Find it online: https://reciperebuild.com/grilled-vegetable-kimchi-salad/

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