Even veggie skeptics will love this Grilled Veggie Salad with a balsamic vinaigrette.
Course Salad, Snack
Cuisine Italian-inspired, Mediterranean-Inspired
Servings 6servings
Author Two Market Girls
Ingredients
Grilled Veggies
400g(2 medium) zucchiniscut in rounds
180g(1 medium) yellow bell peppermedium diced
180g(1 medium) red bell peppermedium diced
110g(1 medium) red onionmedium diced
30mL(2 tbsp) olive oil
saltto taste
pepperto taste
Dressing
30mL(2 tbsp) balsamic vinegar
30mL(2 tbsp) olive oil
15g(1 tbsp) dijon mustard
15mL(1 tbsp) maple syrup
15mL(1 tbsp) lemon juice
12g(2 cloves) garlicminced
10gparsleychopped
10goreganochopped
saltto taste
pepperto taste
Instructions
To make grilled veggies:
Preheat grill on high heat.
Chop veggies and add to a large bowl. Toss with olive oil, salt and pepper.
Add veggies to a grill basket and grill for 6-7 minutes, tossing frequently.You want your veggies to be evenly charred. Once tender, remove from the grill.
To make dressing:
Add all ingredients to a bowl and whisk until combined.
To make salad:
Pour dressing over grilled veggies and toss to coat.