Grilled Vegetable Salad
Description
A delicious grilled vegetable salad with zucchini, squash, bell peppers, asparagus, and corn tossed with a tangy vinaigrette full of fresh herbs.
Ingredients
•
1 shallot, minced
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3 tablespoons red wine vinegar
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1 tablespoon white balsamic vinegar
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1 clove garlic, minced
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1 tablespoon fresh lemon juice
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1 tablespoon Dijon mustard
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1 tablespoon chopped fresh flat-leaf parsley
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1 tablespoon chopped fresh chives
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1 tablespoon chopped fresh cilantro
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1 tablespoon chopped fresh dill
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1/2 cup extra-virgin olive oil, or more to taste
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10 fresh asparagus spears, trimmed to 5 inches
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2 ears corn, husked
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2 zucchini, halved lengthwise
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2 yellow squash, halved lengthwise
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1 bunch green onions, tops trimmed a few inches
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1 large red bell pepper, cut lengthwise into 4 sections and seeded
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1 large red onion, sliced thickly
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1/4 cup olive oil, or as needed
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salt and ground black pepper to taste
Directions
1
Gather the ingredients. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2
To make the dressing: 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.
7
Serve and enjoy.