Grilled Veggie Salad
Who said grilling was just for meat? This salad is extra delish with the taste of the grill.
Prep:
15mins
Cook:
10mins
Dietary Preference(s):
Gluten Free, Low Carb, Vegetarian
Ingredients
- Dressing:
- 2 tablespoons sherry vinegar
- 1 tablespooon extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons honey
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon freshly ground black pepper
- Salad:
- 12 sticks asparagus, trimmed
- 12 white mushrooms (washed well)
- 1 medium green zucchini, cut into 1/4 inch-thick slices
- 1 medium yellow zucchini, cut into 1/4 inch-thick slices
- 1 small red onion, cut into 1/4-inch thick slices
- 2 red bell peppers, halved and seeded
- 2 ear corn cut in rounds
- 2 tomatoes, cut in thick slices
- olive oil to coat veggies
- salt and pepper
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
How to Make It
Prepare grill to medium-high heat.
To prepare dressing, combine first 6 ingredients in a large bowl; set aside.
To prepare salad, coat asparagus, mushrooms, zucchini, squash, onion, corn, tomato and bell pepper with olive oil and add salt and pepper to taste.
Place vegetables on grill rack; grill 4 minutes on each side or until slightly blackened. Remove vegetables from grill; cool slightly. Cut vegetables into 1-inch pieces.
Add vegetables, basil, chives, and parsley to vinaigrette; toss gently to coat.
You can serve on a large platter just like that or top your favorite greens with the vegetable mixture to make it go further. Enjoy.
