Grilled Vegetable Salad with Citrus Vinaigrette

By Valarie

Ingredients

• Olive Oil
• Kosher Salt and Freshly Ground Pepper
• 1 Lemon (halved)
• 2 Zucchini (cut in spears)
• 4 Scallions (roots and green ends trimmed)
• 2 Red Bell Peppers (cut in wide slices)
• 1 pint Cherry or Grape Tomatoes
• 2 teaspoons Dijon Mustard
• 1 cup Dry Quinoa (cooked to package instructions)
• 1/4 cup Basil Leaves (torn)
• 2 tablespoons Mint Leaves (torn)
• 1/4 cup Sliced Almonds (toasted)

Details

Servings 4
Cooking time 30mins
Adapted from abc.go.com

Preparation

Step 1

1

Preheat a grill or grill pan to medium-high heat.

2

Olive Oil
1 Lemon (halved)

Brush the Lemon with Olive Oil and grill for 3-4 minutes, until lightly charred.

3

2 Zucchini (cut in spears)
4 Scallions (roots and green ends trimmed)
2 Red Bell Peppers (cut in wide slices)
Olive Oil
Kosher Salt and Freshly Ground Pepper

Toss or brush the Zucchini, Scallions, Red Bell Pepper lightly with Olive Oil and season with Salt and Freshly Ground Pepper. Grill for 4-5 minutes per side, until lightly charred but still al dente.

4

1 pint Cherry or Grape Tomatoes
1 tablespoon of Olive Oil
Kosher Salt and Freshly Ground Pepper

Toss the Tomatoes in a bowl with a tablespoon of Olive Oil, a pinch of Salt, and Freshly Ground Pepper. Place a piece of foil on the counter, transfer the Tomatoes to the foil, and fold up into a packet. Place on the grill and cook for 5-10 minutes, until the Tomatoes have lightly charred and broken down.

5

charred Lemon
2 teaspoons Dijon Mustard
Kosher Salt and Freshly Ground Pepper
1/4 cup Olive Oil

Meanwhile, squeeze the Juice from the charred Lemon in a small bowl, add the Dijon, a pinch of Salt, a few cracks of Freshly Ground Pepper, and whisk in 1/4 cup Olive Oil.

6

1 cup Dry Quinoa (cooked to package instructions)
1/4 cup Basil Leaves (torn)
2 tablespoons Mint Leaves (torn)
1/4 cup Sliced Almonds (toasted)

Remove from grill and allow to cool slightly. Chop all of the vegetables with bite-sized pieces. Combine the vegetables, Tomatoes and their Juices, and cooked Quinoa in a serving bowl. Toss with the Vinaigrette and then fold in the herbs and Almonds. Adjust seasoning to taste with more Salt and Freshly Ground Pepper if needed. Serve warm or room temperature.

Helpful Tips:
1. Grill the tomatoes in a foil packet
2. Grill the lemons, and use the juice for the vinaigrette
3. This dish makes a great main dish or side dish.