Grilled Vegetable Salad with Fresh Herb Vinaigrette 🥗🌽

Embrace the vibrant flavors of summer with this delightful Grilled Vegetable Salad, topped with a zesty Fresh Herb Vinaigrette. This dish is not only colorful and nutritious but also incredibly easy to prepare, making it a perfect addition to barbecues, picnics, or casual weeknight dinners. The smoky char from the grilled vegetables, combined with the fresh herb dressing, creates a refreshing and satisfying meal that your taste buds will adore!

Ingredients

For the Fresh Herb Vinaigrette

• 1 shallot, minced (optional for extra flavor)
• 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)

For the Grilled Vegetable Salad

• 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 the Grill: Lightly oil the grate of your outdoor grill and preheat it to medium-high heat.

2. Prepare the Vinaigrette: In a large bowl, whisk together the shallot, red wine vinegar, white balsamic vinegar, minced garlic, lemon juice, Dijon mustard, and all the herbs until well combined.

   • Slowly stream in the olive oil while whisking vigorously until the dressing is smooth and creamy.

3. Prep the Vegetables: Arrange the asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion on a baking sheet. Brush the vegetables with olive oil and season with salt and pepper.

4. Grill the Vegetables: Place the vegetables directly on the preheated grill, turning frequently.

   • Grill the green onions for about 5 minutes, asparagus for 8 minutes, zucchini, yellow squash, bell pepper, and red onion for about 8-10 minutes, and corn for 10 minutes until they are slightly charred and tender.

5. Cool and Chop: Remove the grilled vegetables and let them cool slightly. Cut the asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces. Quarter the red onion slices and cut the corn kernels from the cobs.

6. Combine and Serve: In a large bowl, combine all the chopped vegetables, drizzle the vinaigrette over the top, and toss gently to coat.

🥗 You can serve this salad warm or let it chill in the refrigerator for a refreshing side dish. It’s perfect for meal prep, as the flavors deepen over time.

Variations

• Add Protein: For a heartier meal, consider adding grilled chicken, shrimp, or chickpeas.
• Herb Substitutions: Feel free to mix and match herbs in the vinaigrette based on your preference or what you have on hand. Fresh basil or mint can add a lovely twist! 🌿
• Roasted Version: If grilling isn’t an option, you can roast the vegetables in the oven at 400 degrees for about 20-25 minutes, turning halfway through.

Enjoy your delicious and colorful Grilled Vegetable Salad! 🌈🥒