Grilled Summer Salad

summersalad3September is here! The summer has truly flown by, but even though summer is officially over and school is back in session some of the best seasonal summer vegetables are still here! This time of the year some of the most delicious summer vegetables are still in season: squash, okra, late season tomatoes and corn.

Squash is a late summer/fall vegetable whose season we are just entering into. Squash is full of beta-carotene that is very beneficial to eye health. Your body converts beta-carotene into vitamin A. Vitamin A is an extremely essential nutrient for eye health because of its ability to help reduce dry eyes and night blindness. They are also full of vitamin C, lutein and zeaxanthin, which are also important for healthy happy eyes. Okra is another seasonal vegetable that is also a great source of vitamin A.

This time of year the weather is so beautiful, so I wanted to find a way to combine all of these great ingredients in a recipe that I could cook in its entirety on the grill. By grilling all of the vegetables on the grill you are able to fully enjoy this amazing time of year and achieve some delicious flavor.


Grilled Summer Vegetable Salad with Shrimp Kebobs


  • 1 lb of shrimp, deveined/cleaned
  • 4 squash, cut in half
  • 1 large white onion, peeled and cut in half
  • ½ lb. okra, caps removed and cut in half
  • 3 cloves garlic, minced
  • 4 tablespoons olive oil
  • 1 tablespoon dried basil
  • ¼ teaspoon chili flakes
  • 1 tablespoon apple cider vinegar
  • Arugula
  • Salt & Pepper


  1. Place shrimp on kebobs and season with salt & pepper and drizzle with olive oil.
  2. Start grill, heat to medium heat.
  3. Prepare all vegetables by coating them with olive oil and season salt & pepper
  4. Place all vegetables onto hot grill; allow to get beautiful grill marks. Okra should stay on grate, but in case your grates are to large you can put some in a wire basket, or use a pan with small holes to ensure no okra falls through.
  5. Okra should take about 5 minutes, do not cook to long or it will shrink up to nothing. Next, flip squash to ensure fully cooked on both sides. Onion is done when it is slightly soft and sweet.
  6. Allow vegetables to slightly cool so you can chop them in to smaller chunks. Place them all into a large bowl.
  7. Heat 4 tablespoons oil with garlic, dried basil, chilies, allow to come up to simmer and become fragrant. Add vinegar and pour over vegetables. Toss salad with a large handful of arugula.
  8. Place shrimp skewers onto hot grill and cook for about 2 minutes per side. Shrimp will become opaque and firm when done. Squeeze a lemon over shrimp and serve on top of salad