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BBQ Vegetable Salad with Salsa Verde

BBQ Vegetable Salad with Salsa Verde

By Sarah Glover

Wood-fired veggies are topped with a tangy, herb-packed salsa verde for the perfect summertime side dish.

Prep Time

20 Min

Cook Time

30 Min


Signature Pellet Blend


This recipe serves:


Units of Measurement:
Salsa Verde
2 Clove garlic
2 Cup fresh flat-leaf parsley leaves
1/2 Cup capers
4 Whole fresh mint leaves
6 Whole gherkins in sweet vinegar
1 Tablespoon chopped anchovies
1 fresh basil
1 Tablespoon Dijon mustard
3 Tablespoon Red wine vinegar
8 Tablespoon high-quality extra-virgin olive oil, plus more as needed
As Needed Black pepper
As Needed Sea salt
3 Whole ears corn
1 Whole bell pepper
1 Medium zucchini, cut into thin strips
2 Large sweet potatoes, cut into rounds
1 Cup sliced halloumi cheese


  • 1

    For the Salsa Verde: Peel the garlic and pick the herb leaves, then finely chop on a large cutting board with the capers, gherkins, and anchovies.

  • 2

    Place in a bowl, add the mustard and vinegar, then slowly stir in the oil until you achieve the right consistency.

  • 3

    Balance the flavors with black pepper, a bit of sea salt, and a little more vinegar if needed.

  • 4

    When ready to cook, set Traeger temperature to 350°F and preheat, lid closed for 15 minutes.

    350 ˚F / 177 ˚C


  • 5

    Toss all the vegetables in extra-virgin olive oil and grill the vegetables for 30 mins, or until golden and soft. Once cool enough to handle, cut the cheeks off the bell pepper, and discard the inner membrane, seeds, and stem. Cut all the vegetables into bite-sized pieces.

    350 ˚F / 177 ˚C


  • 6

    Heat a large skillet on the grill and fry cheese slices for a couple of minutes on each side or until a golden-brown crust is formed. Toss cheese and veggies together. Serve with salsa verde. Enjoy!

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