- 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)
- 1 cup feta cheese, crumbled
- 3/4 cup chopped walnuts, toasted
- 1 sprig fresh tarragon
- 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)
Chill salad plates.
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.
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 from Fat 351
|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%|