Grilled Vegetables with Smoked Paprika Vinaigrette
Topped with paprika, fresh basil, and Dijon vinaigrette, this grilled veggie salad is bursting with flavor. A grilled vegetable salad is a colorful accompaniment to grilled pork, chicken, or burgers. For a vegetarian main dish, scoop warm quinoa pilaf onto the salad greens, and arrange the grilled veggies on top.
For the vinaigrette
½ cup white wine vinegar
½ cup olive oil
⅓ cup honey
½ cup green olives
1 tablespoon Dijon
1 tablespoon smoked paprika
3 cloves garlic, minced
¼ cup packed fresh basil
1 teaspoon sea salt
For the vegetables
½ cup baby carrots, cut in half lengthwise
1½ cups halved button mushrooms
1 cup cherry tomatoes, halved
1 large red onion sliced into ½-inch thick slices
2 zucchini, ends trimmed, halved lengthwise
2 tablespoons vegetable oil
1-pound bag washed mixed salad greens
Place all ingredients for the vinaigrette in a blender or food processor. Blend until emulsified and set aside.
Heat the grill over medium-high heat. Drizzle all the vegetables with the vegetable oil. Place the carrots on the grill, turning every 4 to 5 minutes, until you can pierce them with a fork (15 to 20 minutes total). Make a foil packet for the mushrooms and tomatoes and place on the grill, or use a grilling basket to cook for 6 to 8 minutes, until cooked through. Next, grill the onion and zucchini until tender, approximately 3 to 5 minutes per side.
Arrange salad greens on a serving platter, place grilled vegetables atop greens and drizzle with vinaigrette to taste. Leftover dressing will keep refrigerated for a week or more.
No. 09 / Summer 2019