Grilled Vegetable Salad

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Gather the ingredients. Preheat an outdoor grill for medium-high heat and lightly oil the grate.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'To make the dressing: Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Drizzle vinaigrette over the vegetable mixture and toss to coat.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Serve and enjoy.'}

📊 Nutrition Facts

Per serving (8 servings total)