Grilled Vegetable Salad with Fresh Herb Vinaigrette

Delicious grilled vegetable salad served room temperature. Great the next day too! The vinaigrette can be used on any salad or as a marinade for chicken and fish. Substitute basil for cilantro if you don't care for cilantro.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 261 Calories

Ingredients

• 1 tablespoon fresh lemon juice
• 1 clove garlic, minced
• salt and ground black pepper to taste
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh chives
• 3 tablespoons red wine vinegar
• 1 tablespoon chopped fresh dill
• ¼ cup olive oil, or as needed
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh flat-leaf parsley
• 2 zucchini, halved lengthwise
• ½ cup extra-virgin olive oil, or more to taste
• 2 ears corn, husked
• 1 tablespoon white balsamic vinegar
• 1 shallot, minced (Optional)
• 10 fresh asparagus spears, trimmed to 5 inches
• 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

Recipe Instructions

Step 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Drizzle vinaigrette over the vegetable mixture and toss to coat.