Grilled vegetable salad

Original recipe makes 6 Servings

  • PREP 20 mins
  • COOK 10 mins
  • READY IN 30 mins


  • 1 pound fresh asparagus, trimmed
  • 2 zucchini, ends trimmed and halved lengthwise
  • 2 yellow squash, ends trimmed and halved lengthwise
  • 1 large red onion, sliced into 1/2-inch thick slices
  • 2 red bell peppers, halved and seeded
  •  1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • salt and ground black pepper to taste


  1. Preheat grill for medium heat and lightly oil the grate.
  2. 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.
  3. 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.