Grilled Vegetable Salad + Sweet & Spicy Pickle Dressing




Yield 4 Servings

Fresh and flavorful starter or main dish for your backyard bbq. Grilled vegetables paired with crisp romaine hearts, topped with a sweet & spicy pickle dressing that packs a punch! 

This recipe is sponsored by Bubbies Pickles. Click here to find more information on Where To Buy Bubbies!


Sweet & Spicy Pickle Dressing 

Yields about 1 cup



  1. For the dressing: Combine all ingredients into a jar and secure with a tight-fitting lid. Shake to combine. Serve tossed with salad or as a dip for vegetables.
  2. For the salad: Bring grill or grill pan to medium high heat, add vegetables (minus romaine, set aside) in an even layer. Cover and cook for 4-6 minutes. Flip once an even char starts to develop and cook for an additional 4-6 minutes. Remember to rotate the corn.

  3. Once tender and cooked to your preferred level of char, remove from the heat and set aside. 

  4. Add a light, even layer of oil to the cut side of each romaine heart. I recommend using  a silicone basting brush to apply the oil. Adjust the the grill or grill pan to the highest heat and carefully lay the romaine cut side down. Cook for about 30 seconds, just long enough to get a quick grill mark without wilting the lettuce. Repeat for each. 

  5. To assemble: Slice asparagus and peppers into bite sized pieces. Slice Bubbies Spicy Kosher Dills into thin slices. Cut corn off the cob, alternatively you could use sweet corn kernels if cobs aren’t in season.

  6. Assemble salad with a base of romaine. Top with an assortment of grilled vegetables and tomatoes. Add a few slices of Bubbies Spicy Kosher Dill Pickles. Then serve immediately with a drizzle of sweet & spicy pickle dressing, to taste.


For the dressing, you can also use regular pickle brine if you want to avoid any added heat and/or replace pickle brine with sauerkraut brine instead. The dressing will keep fresh for 1 week in an airtight container stored in the fridge. Separation is normal, shake before using.

Courses Dinner

Recipe by The Plant Philosophy at