Grilled Vegetable Salad
A bright, smoky mix of charred veggies and a simple tangy dressing, perfect as a side or light main dish.
Ingredients
Vegetables
- 1 pound fresh asparagus, trimmed
- 2 units zucchini, ends trimmed and halved lengthwise
- 2 units yellow squash, ends trimmed and halved lengthwise
- 1 large red onion, sliced into 1/2-inch thick slices
- 2 units red bell peppers, halved and seeded
Dressing
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- to taste salt and ground black pepper
Instructions
Preparation
- Preheat grill for medium heat and lightly oil the grate.
- Arrange asparagus, zucchini, yellow squash, red onion, and red bell peppers on preheated grill.
- Cook until vegetables are tender and slightly charred, 10 to 15 minutes.
- Remove vegetables from grill and cut into bite-sized pieces.
- Whisk olive oil, red wine vinegar, Dijon mustard, garlic, salt, and black pepper together in a bowl to make the dressing.
- Toss vegetables with dressing in a bowl.
- Serve warm or at room temperature.
Notes
Cut vegetables evenly so they cook at the same time. Brush or toss vegetables lightly with oil to prevent sticking. Watch the grill and move pieces as needed for even charring. Make the dressing ahead and toss just before serving for fresh flavor. Store in an airtight container in the fridge for 3 to 4 days. Use a grill pan or broil in the oven if necessary.