Recipe from Grocery.coop
Topped with paprikas, fresh basil and Dijon vinaigrette, this grilled veggie salad is bursting with flavor.
Ingredients
Vinaigrette
1/2 c. white wine vinegar 1/2 c. olive oil
1/3 c. honey
1/2 c. green olives
1 Tbsp. Dijon
1 Tbsp. smoked paprika
3 cloves garlic, minced
1/4 c. packed fresh basil leaves 1 tsp. sea salt
Vegetables
2 Tbsp. vegetable oil
1/2 c. baby carrots, cut in half lengthwise
1 1/2 c. halved button mushrooms
1 c. cherry tomatoes, halved
1 large red onion sliced in to 1⁄2” slices
2 zucchini, ends trimmed, halved lengthwise 1-lb. bag washed mixed salad greens
Preparation
1. Place vinaigrette ingredients in a blender or food processor. Blend until emulsified; set aside.
2. Heat grill to medium-high. Drizzle vegetables with vegetable oil. Place carrots on the grill, turning every 4-5 minutes, until you can pierce them with
a fork (15 to 20 minutes). Make a foil packet for mushrooms and tomatoes and place on the grill, or use a grilling basket to cook for 6-8 minutes, until cooked through. Next, grill the onion and zucchini until tender, approximately 3-5 minutes per side.
3. Arrange salad greens on a serving platter, place grilled vegetables atop the greens and drizzle with the vinaigrette to taste. Leftover dressing will keep refrigerated for a week or more.
Serving Suggestion
A grilled vegetable salad is a colorful accompaniment for grilled pork, chicken or burgers. For a vegetarian main dish, scoop warm quinoa pilaf onto the salad greens, and arrange the grilled veggies on top.
Nutritional Information
340 calories, 18 g. fat, 0 mg. cholesterol, 870 mg. sodium, 43 g. carbohydrate, 7 g. fiber, 8 g. protein