Recipe by Celeste
"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."
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red wine vinegar
white balsamic vinegar
fresh lemon juice
chopped fresh flat-leaf parsley
chopped fresh chives
chopped fresh cilantro
chopped fresh dill
extra-virgin olive oil, or more to taste
fresh asparagus spears, trimmed to 5 inches
zucchini, halved lengthwise
yellow squash, halved lengthwise
green onions, tops trimmed a few inches
red bell pepper, cut lengthwise into 4 sections and seeded
red onion, sliced thickly
olive oil, or as needed
salt and ground black pepper to taste
I've made this salad in the fall when I didn't have all the veggies & then when I could follow the recipe. Always a huge hit! The vinaigrette is excellent.
This salad was a huge hit at my dinner party. Roasted all the veggies earlier in the day to save time. My guests went back for seconds and thirds! Highly recommend!
I didn't have time to grill so I put the vegetables already cut up in a big foil roasting pan and put them under the broiler. The green onions cooked quickly so I took them out after a couple of minutes. The only change I made was to use dried dill and frozen corn because I didn't have fresh. This was great and my son who eats Paleo thought it was delicious. I put some feta on the side for people to add if they wanted to. I will definitely make this again.
Hello, I'm the submitter of this recipe. You can substitute fresh chopped basil for the cilantro in the vinaigrette if you choose :) Enjoy!
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Vegetable Salad with Fresh Herb Vinaigrette
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 193
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