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Grilled Vegetable Salad with Fresh Herb Vinaigrette
Grilled Vegetable Salad with Fresh Herb Vinaigrette
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
60 minutes
Succulent grilled vegetable salad with tangy vinaigrette, perfect at any temperature and even tastier the next day!
Ingredients:
  • 1 shallot, minced
  • 3 tablespoons red wine vinegar
  • 1 tablespoon white balsamic vinegar
  • 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
  • 0.5 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
  • 0.25 cup olive oil, or as needed
  • salt and ground black pepper to taste
Instructions:
  • Fire up your outdoor grill to medium-high heat and give the grate a light oiling.
  • Combine shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill in a large bowl. Gradually pour olive oil in a steady stream while whisking briskly until the dressing is smooth and creamy.
  • Place the asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion on baking sheets. Drizzle olive oil over the vegetables to cover them all and sprinkle with salt and pepper.
  • Grill vegetables until lightly charred and tender, turning occasionally: 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Transfer the vegetables to the baking sheets to cool.
  • Prepare a vibrant mix of asparagus, green onions, zucchini, yellow squash, red bell pepper, and red onion by cutting them into 1-inch pieces and placing them in a spacious bowl. Then, quarter the red onion slices and add them to the bowl. Finish by cutting the corn kernels off the cobs and mixing them with the rest. Allow the colorful medley of vegetables to cool to room temperature for the best flavor.
  • Drizzle the tangy vinaigrette over the colorful vegetables, ensuring each piece gets coated evenly, then toss until well combined.

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