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Grilled Summer Vegetable Salad

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PREP TIME
30 min
COOKING TIME
10 min
TOTAL TIME
60 min
SERVINGS
8 servings
Salad
Grilled Summer Vegetable Salad
Ingredients
  • 1 shallot, minced
  • 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
  • 1/2 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
  • 1/4 cup olive oil, or as needed
  • salt and ground black pepper to taste
Instructions
1
Preheat your outdoor grill to a medium-high heat level and lightly lubricate the grates with oil to prevent sticking
2
In order to prepare the dressing, combine shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill in a large bowl. Thoroughly mix these ingredients until they form a harmonious blend, then gradually add olive oil while whisking vigorously to achieve a smooth and creamy dressing
3
Next, prepare the vegetables by placing asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion on separate baking sheets. Brush a thin layer of olive oil onto each vegetable to coat, and season with salt and pepper to taste
4
Place the vegetables directly on the preheated grill, turning them frequently until they are slightly charred and tender, approximately 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Transfer the vegetables to their original baking sheets and allow them to cool
5
Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper into 1-inch pieces and place them in a large bowl. Quarter the red onion slices and add them to the bowl, followed by corn kernels cut from their cobs. Let these vegetables cool to room temperature
6
Drizzle the prepared vinaigrette over the vegetable mixture and gently toss everything together to coat the vegetables evenly