Grilled Veggie Salad with Dijon Vinaigrette  

Mary Lavanway from Hannaford show us how to make Grilled Veggie Salad with Dijon Vinaigrette

Prep Time
5 Minutes

Cook Time
3 Minutes

8 (194 G )

3 Guiding Stars
Prep. notes: The trick to trimming asparagus is to grab each spear by the bottom with one hand and gently rotate the tender end in a circle until the tip snaps away from the tough part. Prepare the spring onions or scallions by trimming about half of the green top away, such that you’re left with about half white and half green along the length. Create large flat pieces of bell pepper perfect for grilling by slicing the sides off from top to bottom while holding the stem; you’ll slice them into strips after grilling. Finally, halve the tomatoes at the last minute so they don’t weep too much moisture before grilling.

Created by: Erin Dow
•1 pound asparagus, woody ends removed
• 1 bunch (1/2 pound) spring onions or scallions
• 2 large red bell peppers
• 2 small summer squash (about 1 pound), sliced into 1/4-inch thick pieces
• 1 pint cherry or grape tomatoes, halved lengthwise
• 3 tablespoons extra virgin olive oil, divided
• 2 tablespoons Red wine vinegar
• 1-2 teaspoons Dijon or whole grain mustard, to taste
• 2 teaspoons Fresh tarragon leaves
• 2 teaspoons Fresh oregano leaves
• 2 tablespoons Chopped parsley
• 2 tablespoons Chopped chives
• 1/2 teaspoons Pepper
• 1/2 teaspoons Kosher salt
Preheat your grill on high or a cast iron grill pan on medium-high until smoking hot. In a large bowl, toss the asparagus, spring onions, bell peppers, squash slices, and grape tomatoes with 1 1/2 tablespoons of olive oil. Place the vegetables on the grill and sprinkle them with 1/4 teaspoon pepper and 1/2 teaspoon salt. If desired, weigh the veggies down (except for the tomatoes) with a sheet pan to promote grill marks. Cook for about 1-2 minutes, then flip the vegetables over and continue cooking for another minute.

Remove the vegetables to a sheet pan and place a bowl over the red peppers for about 5 minutes, trapping the steam and softening the vegetables. The retained cooking heat will finish cooking the rest of the veggies before they cool.

Meanwhile, in a small bowl, combine the remaining 1 1/2 tablespoons of olive oil, the red wine vinegar, the mustard, the remaining 1/4 teaspoon pepper, and a small pinch of salt. Whisk together and set aside.

When vegetables are at room temperature, return them to the large bowl, and toss them with the vinaigrette. Serve the salad at room temperature sprinkled with some or all of the herbs listed above.
Nutrition Facts: Serving Size: 194G Calories: 90 Total Fat: 5.5g Saturated Fat: 1g Trans Fat: 0g Cholesterol: 0mg Sodium: 165mg Carbohydrates: 9g Fiber: 3.5g Sugars: 5g Protein: 3g Vitamin A: 45% Vitamin C: 100% Calcium: 6% Iron: 10% Vitamin K: 140% Folate: 20% Vitamin B6: 15%
Recipe by Guiding Stars at
© 2016 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796 >