Grilled Vegetable Salad A savory side dish of grilled vegetables lightly dressed in a classic vinaigrette.
Preheat grill for medium heat and lightly oil the grate.Advertisement
Arrange asparagus, zucchini, yellow squash, red onion, and red bell peppers on preheated grill; cook until vegetables are tender and slightly charred, 10 to 15 minutes. Remove vegetables from grill and cut into bite-sized pieces.
Whisk olive oil, red wine vinegar, Dijon mustard, garlic, salt, and black pepper together in a bowl to make the dressing. Toss vegetables with dressing in a bowl. Serve warm or at room temperature.
Per Serving: 235 calories; protein 3.8g; carbohydrates 13.9g; fat 19.2g; sodium 74.5mg.