Grilled Vegetable Salad

Name: Grilled Vegetable Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams fresh asparagus, trimmed; 1 Tbsp Dijon mustard; 1 clove garlic, minced; 6 servings salt and ground black pepper to taste; 118 milliliters extra-virgin olive oil; 2 red bell peppers, halved and seeded; 1 large red onion, sliced into 1/2-inch thick slices; 59 milliliters red wine vinegar; 2 yellow squash, ends trimmed and halved lengthwise; 2 zucchini, ends trimmed and halved lengthwise

Grilled Vegetable Salad requires approximately 30 minutes from start to finish. One portion of this dish contains roughly 4g of protein, 19g of fat, and a total of 220 calories. This gluten free, primal, and whole 30 recipe serves 6. A couple people really liked this side dish. If you have bell peppers, dijon mustard, garlic, and a few other ingredients on hand, you can make it. The Fourth Of July will be even more special with this recipe.

Instructions

Preheat grill for medium heat and lightly oil the grate.

Ingredients you will need

Cooking Oil

Equipment you will use

Grill

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.

Ingredients you will need

Red Pepper

Yellow Squash

Vegetable

Asparagus

Red Onion

Zucchini

Equipment you will use

Grill

Remove vegetables from grill and cut into bite-sized pieces.

Ingredients you will need

Vegetable

Equipment you will use

Grill

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.

Ingredients you will need

Red Wine Vinegar