Grilled Vegetable Salad

By tru21

Ingredients

• Vinaigrette:
• 1 large red onion (or 2 small), sliced 1/2 inch thick
• 1 zucchini, sliced 1/2 inch thick
• 1 red bell pepper, sliced in half
• 1/2 bunch asparagus
• 1 ear of corn
• Olive Oil
• Salt and Pepper
• 8 oz mesclun greens
• 2 tablespoons white wine vinegar
• 6 tablespoons olive oil
• 1 tablespoon shallot
• 1 teaspoon finely chopped parsley
• 1 teaspoon dijon mustard
• Salt and Pepper

Preparation

Step 1

Directions

Heat the grill on high. Coat all of the vegetables in olive oil and sprinkle with salt and pepper. Pop on the grill and cook until they get nice and marked (about 2 minutes per side) and flip. Then, take the vegetables off heat and chop them up into 1/2 inch pieces (slice the corn kernels off the cob). In a large bowl, mix together the vegetables and lettuce, and drizzle with 1 tablespoon of vinaigrette or serve on the side for people to dress themselves.