Grilled Vegetable Salad
By á-48683
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.
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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
Details
Preparation
Step 1
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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