Grilled Vegetables with Smoked Paprika Vinaigrette

4

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.

From Issue

No. 09 / Summer 2019

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