Grilled Vegetable Salad
Grilled Vegetable Salad might be just the side dish you are searching for. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 220 calories, 4g of protein, and 19g of fat. It is a good option if you're following a gluten free, primal, and whole 30 diet. The Fourth Of July will be even more special with this recipe. A mixture of onion, olive oil, wine vinegar, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 30 minutes.
Instructions
Preheat grill for medium heat and lightly oil the grate.
Arrange asparagus, zucchini, yellow squash, red onion, and red bell peppers on preheated grill; cook until vegetables are tender and slightly charred, 10 to 15 minutes.
Remove vegetables from grill and cut into bite-sized pieces.
Whisk olive oil, red wine vinegar, Dijon mustard, garlic, salt, and black pepper together in a bowl to make the dressing. Toss vegetables with dressing in a bowl.
Serve warm or at room temperature.