Grilled Vegetable Salad with Fresh Herb Vinaigrette

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Description

Delicious grilled vegetable salad served room temperature. Great the next day too! The vinaigrette can be used on any salad or as a marinade for chicken and fish. Substitute basil for cilantro if you don’t care for cilantro.

Ingredients

  • 1 shallot, minced (Optional)
  • 3 tablespoons red wine vinegar
  • 1 tablespoon white balsamic vinegar
  • 1 clove garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon chopped fresh dill
  • ½ cup extra-virgin olive oil, or more to taste
  • 10 fresh asparagus spears, trimmed to 5 inches
  • 2 ears corn, husked
  • 2 zucchini, halved lengthwise
  • 2 yellow squash, halved lengthwise
  • 1 bunch green onions, tops trimmed a few inches
  • 1 large red bell pepper, cut lengthwise into 4 sections and seeded
  • 1 large red onion, sliced thickly
  • ¼ cup olive oil, or as needed
  • salt and ground black pepper to taste

Instructions

  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. Whisk shallot
  3. red wine vinegar
  4. white balsamic vinegar
  5. garlic
  6. lemon juice
  7. Dijon mustard
  8. parsley
  9. chives
  10. cilantro
  11. and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
  12. Arrange asparagus
  13. corn
  14. zucchini
  15. yellow squash
  16. green onions
  17. bell pepper
  18. and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
  19. Cook vegetables directly on preheated grill
  20. turning frequently
  21. until slightly charred and just tender
  22. about 5 minutes for green onions
  23. 8 minutes for asparagus
  24. zucchini
  25. yellow squash
  26. bell pepper
  27. and red onion
  28. and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
  29. Cut asparagus
  30. green onions
  31. zucchini
  32. yellow squash
  33. and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
  34. Drizzle vinaigrette over the vegetable mixture and toss to coat.

Prep Time: 30 mins

Cook Time: 10 mins

Total Time: 1 hr

Servings: 8

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