Grilled Vegetable Salad Best Family Recipes

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Grilled Vegetable Salad

"A savory side dish of grilled vegetables gently wearing a conventional French dressing."

Ingredients :

1 pound fresh asparagus, trimmed
2 zucchini, ends trimmed and halved lengthwise
2 yellow squash, ends trimmed and halved lengthwise
1 massive purple onion, sliced into half of-inch thick slices
2 purple bell peppers, halved and seeded
half of cup extra-virgin olive oil
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
salt and floor black pepper to flavor

Instructions :

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

Preheat grill for medium heat and gently oil the grate.
Arrange asparagus, zucchini, yellow squash, pink onion, and purple bell peppers on preheated grill; cook dinner until vegetables are smooth and barely charred, 10 to 15 minutes. Remove greens from grill and cut into chunk-sized pieces.
Whisk olive oil, pink 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 heat or at room temperature.

Notes :

Reynolds® Aluminum foil may be used to keep food moist, cook it calmly, and make smooth-up easier.

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