Grilled Vegetable Salad You Have To Try

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Grilled Vegetable Salad

"A savory side dish of grilled vegetables lightly dressed in a classic vinaigrette."

Ingredients :

1 pound fresh asparagus, trimmed
2 zucchini, ends trimmed and halved lengthwise
2 yellow squash, ends trimmed and halved lengthwise
1 huge crimson onion, sliced into 1/2-inch thick slices
2 pink bell peppers, halved and seeded
1/2 cup greater-virgin olive oil
1/four cup purple wine vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
salt and ground black pepper to flavor

Instructions :

Prep : 20M	Cook : 6M	Ready in : 30M

Preheat grill for medium warmth and lightly oil the grate.
Arrange asparagus, zucchini, yellow squash, purple onion, and purple bell peppers on preheated grill; prepare dinner until veggies are tender and slightly charred, 10 to fifteen mins. Remove vegetables from grill and cut into bite-sized pieces.
Whisk olive oil, purple wine vinegar, Dijon mustard, garlic, salt, and black pepper together in a bowl to make the dressing. Toss greens with dressing in a bowl. Serve warm or at room temperature.

Notes :

Reynolds® Aluminum foil may be used to hold meals wet, cook it evenly, and make easy-up less complicated.

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