Grilled Vegetable Salad with Fresh Herb Vinaigrette Recipe - Allrecipes.com
Grilled Vegetable Salad with Fresh Herb Vinaigrette Recipe
  • READY IN 40 mins

Grilled Vegetable Salad with Fresh Herb Vinaigrette

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, 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.
  3. Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
  4. Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
  5. Cut asparagus, green onions, zucchini, yellow squash, 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.
  6. Drizzle vinaigrette over the vegetable mixture and toss to coat.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 10 mins
  • READY IN 40 mins

Footnotes

  • Cook's Note:
  • You may not wish to use the entire recipe of the dressing for the salad, depending on taste.
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Reviews More Reviews

Mar 30, 2014

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.

 
Mar 30, 2014

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!

 

3 Ratings

Mar 30, 2014

Hello, I'm the submitter of this recipe. You can substitute fresh chopped basil for the cilantro in the vinaigrette if you choose :) Enjoy!

 

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Nutrition

  • Calories
  • 261 kcal
  • 13%
  • Carbohydrates
  • 16.4 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 21.4 g
  • 33%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 113 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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