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Grilling Recipes: Grilled Vegetable Salad

Sell your kids on grilled veggies by pairing them with two things they love: garlic bread and mozzarella.

Learning Benefits

Serves 4


  • 1 Tbsp olive oil, plus more for the grill
  • 1 lb small vine-ripened tomatoes (about 8)
  • 2 small zucchini, halved lengthwise
  • 2 small yellow squash, halved lengthwise
  • 2 assorted whole bell peppers
  • 4 1"-thick slices sourdough bread
  • 1 clove garlic, halved
  • 6 oz bocconcini (mini mozzarella balls)
  • 8 basil leaves, finely chopped
  • Kosher salt and freshly ground pepper


1. Preheat grill to medium-high and lightly oil grate. Spread tomatoes, zucchini, squash, peppers, and bread on a rimmed baking sheet and brush with olive oil.

2. Transfer bread and vegetables to grill and cook, turning occasionally, until nicely marked; remove to cutting board.

3. Rub bread with garlic. Roughly chop bread and vegetables into bite-size pieces, discarding stems and seeds. Transfer to a large bowl. Add bocconcini and basil. Season with salt and pepper to taste. Toss to combine.

More grilling recipes:
Sausage Hot Dogs
Shrimp Pizza
Chicken Drumsticks
Steak with Wedge Fries

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