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How to Make Grilled Vegetable Salad with Fresh Herb Vinaigrette - A Step-by-Step Guide

Grilled Vegetable Salad with Fresh Herb Vinaigrette is a delightful and healthy dish that is perfect for the summer season. This recipe combines the smoky flavor of grilled vegetables with a zesty and flavorful herb vinaigrette, creating a tantalizing dish that will impress your family and friends.

As the days get warmer, there's no better way to enjoy the abundance of fresh produce than by grilling up a variety of vegetables. The charred, caramelized flavors that result from grilling add...

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Ingredients

  • 1 shallot, minced (Optional)
  • 3 tablespoons red wine vinegar
  • 1 tablespoon white balsamic vinegar
  • 1 clove garlic, minced
  • 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
  • ½ 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
  • ¼ cup olive oil, or as needed
  • salt and ground black pepper to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Additional Time: 20 mins
  • Total Time: 1 hr
  • Servings: 8
  • Yield: 8 servings

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
  • Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
  • Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
  • Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
  • Drizzle vinaigrette over the vegetable mixture and toss to coat.

    • Nutrition

    261 cal.

    • Total Fat: 21g
    • Saturated Fat: 3g
    • Sodium: 65mg
    • Total Carbohydrate: 16g
    • Dietary Fiber: 4g
    • Total Sugars: 5g
    • Protein: 4g
    • Vitamin C: 51mg
    • Calcium: 56mg
    • Iron: 2mg
    • Potassium: 533mg

    Categories

    Vegetarian recipes
    Salad recipes
    Grilled recipes
    Vegetable recipes
    Vinaigrette recipes