Grilled Vegetable Salad

Tailor the types of vegetables to the bounty of your garden or that of farmers' market vendors. Thin asparagus spears may need to cook only 4 minutes.

Photo by Leanne S.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Vinaigrette:

  • 2

    Tbsp. sherry vinegar

  • 1

    Tbsp. extra virgin olive oil

  • 1/2

    tsp. kosher salt

  • 1 1/2

    tsp. honey

  • 1/2

    tsp. Dijon mustard

  • 1/4

    tsp. freshly ground black pepper

  • Salad:

  • 8

    oz. asparagus, trimmed

  • 2

    (4 in.) portobello mushroom caps (about 6 oz.)

  • 1

    medium zucchini, cut lengthwise into 1/4 in. thick slices

  • 1

    yellow squash, cut lengthwise into 1/4 in. thick slices

  • 1

    red bell pepper, halved and seeded

  • Cooking spray

  • 2

    Tbsp. chopped fresh basil

  • 1

    Tbsp. chopped fresh chives

  • 1

    Tbsp. chopped fresh parsley

  • 6

    Tbsp. crumbled queso frescho

Directions

Prepare grill to medium-high heat. To prepare vinaigrette, combine first 6 ingredients in a large bowl; set aside. To prepare salad, coat asparagus, mushrooms, zucchini, squash, onion, and bell pepper with cooking spray. Place vegetables on grill rack; grill 4 minutes on each side or until slightly blackened. Remove vegetables from grill; cool slightly. Cut vegetables into 1 in. pieces. Add vegetables, basil, chives, and parsley to vinaigrette; toss gently to coat. Sprinkle with cheese.

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