Note: To simplify preparation, the blanching of the beans and steaming of the potatoes can be done in advance!

Ingredients:

Servings: 8-10.

  • 1 lb French haricots vert, trimmed (thin green beans)
  • 1 1/2 lbs new potatoes, washed and cut in half
  • 3 large zucchini, sliced lengthwise
  • 2 large sweet onions, sliced 1/4 inch thick
  • 1 large red pepper
  • 1 large yellow pepper
  • 3 (4 inch) portobello mushroom caps
  • olive oil (for basting)
  • 1 head romaine lettuce, chopped (optonal)
  • salt
  • pepper

Garnish

  • 1 cup feta cheese, crumbled
  • 3/4 cup chopped walnuts, toasted
  • 1 sprig fresh tarragon

Vinaigrette

  • 1/3 cup white wine vinegar
  • 2 teaspoons whole grain mustard (to taste)
  • 1 teaspoon Dijon mustard (to taste)
  • 2 small shallots, diced
  • 1/2 teaspoon garlic, minced
  • 1 cup salad oil (I used red pepper infused olive oil)
  • 2 tablespoons fresh tarragon, coarsely chopped (and muddled)
  • 1 teaspoon lemon pepper (to taste)
  • 1 pinch sugar (to taste)

Directions:

Chill salad plates.

VINAIGRETTE:

Muddle the tarragon with a mortar and pestle (or mash between to tablespoons).

In a small bowl, whisk together vinegar and mustards. Add oil in a slow stream, whisking until well blended. Stir in shallots, garlic and and tarragon. Add lemon pepper to taste.

BLANCH BEANS:

Bring a large pot of salted water to a rapid boil.

Drop the beans into the rapidly boiling water and bring back to a boil and cook uncovered for 8 – 10 minutes, testing the the beans after 8 minutes.

Once desired doneness is reached, immediately drain in colander and run cold water over them to stop the cooking process.

Drain and transfer to a mixing bowl, toss with 1/4 cup vinaigrette; set aside.

PREPARE VEGETABLES FOR GRILLING:

Salt zucchini and place cut side down on wire rack which has been placed on cookie sheet to collect the water. Allow to sit for 20 minutes.

Place potatoes in a steamer (or use a microwave steam bag) and steam until partially cooked, approximately 4-5 minutes (less for microwave), Time will vary depending on size of the potatoes.

To Grill Vegetables:

Preheat grill and oil grate (or better yet use a grill pan, which keeps the smaller pieces from going through the grate).

Place peppers on grill and blacken on all sides; transfer from grill to a covered dish for 10 minutes, then peel the blackened skin off. (Do not run under water as you will lose flavor.) Cut into 1-inch pieces. Set aside.

Brush zucchini, onions, mushrooms and potatoes with olive oil.

Grill over hot coals to desired doneness, approximately 4-6 minutes per side, or until grill marks are apparent on both sides.

Remove from grill and cool slightly.

Cut vegetables into 1-inch pieces.

Place grilled vegetables in large bowl and toss with 1/2 cup vinaigrette; top with green beans (drizzling the vinaigrette over the vegetables).

Line chilled serving plates with Roamaine lettuce; top with grilled vegetables.

Crumb feta cheese on top; and garnish with toasted walnuts and tarragon leaves.

Pass remaining dressing.

Nutritional Facts for Grilled Vegetable Salad With Tarragon Vinaigrette:

Serving Size: 1 (389 g)

Servings Per Recipe: 8

Amount Per Serving % Daily Value
Calories 510.8

Calories from Fat 351

68%
Total Fat 39 g 60%
Saturated Fat 7.3 g 36%
Cholesterol 16.6 mg 5%
Sodium 261.1 mg 10%
Total Carbohydrate 35.7 g 11%
Dietary Fiber 8.8 g 35%
Sugars 8 g 32%
Protein 10.7 g 21%

Source: http://www.food.com