Grilled Vegetable Salad

Grilled Vegetable Salad

12

"A savory side dish of grilled vegetables lightly dressed in a classic vinaigrette."

Ingredients

30 m {{adjustedServings}} servings 235 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 19.2 g
  • 30%
  • Carbs:
  • 13.9g
  • 4%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 75 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat grill for medium heat and lightly oil the grate.
  2. 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.
  3. 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.
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Reviews

12
  1. 19 Ratings

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I loved this! I do agree with the first reviewer that grilled veggies are a stand out on their own....but I disagree in a 2 star rating....I thought this was really very good. I used leftover Si...

Grilled veggies are the best. Rather than make a salad - I serve the dressing as a dip. 8 tablespoons of oil for 6 servings seems excessive so I also cut down on the oil. I like to serve with cr...

This wasn't terrible, but we didn't really enjoy it. The tastes of grilled veggies are so wonderful on their own, the vinaigrette really masked and overwhelmed their flavors.