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–+ servings
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Makes

4 servings

Ingredients

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

Instructions

  • 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.