grilled vegetable salad with fresh herb vinaigrette

Ingredients

• Servings: 8
• vinaigrette:
• 1 shallot, minced (optional)
• 3 tablespoons red vinegar
• 1 tablespoon white balsamic vinegar
• 1 clove garlic, minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon dijon mustard
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh dill
• 1/2 cup extra-virgin olive oil, or more to taste
• vegetable salad:
• 10 fresh asparagus spears, trimmed to 5 inches
• 2 ears corn, husked
• 2 zucchini, halved lengthwise
• 2 yellow squash, halved lengthwise
• 1 bunch green onions, tops trimmed a few inches
• 1 large red bell pepper, cut lengthwise into 4 sections and seeded
• 1 large red onion, sliced thickly
• 1/4 cup olive oil, or as needed
• salt and ground black pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 1 hr


• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• whisk shallot, red vinegar, white balsamic vinegar, garlic, lemon juice, dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
• arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion baking sheets. brush olive oil all the vegetables to coat; season with salt and pepper.
• cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. remove vegetables to the baking sheets used for preparation and cool.
• cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. quarter red onion slices; add to bowl. cut corn kernels from cobs; add to bowl. let vegetables cool to room temperature.
• drizzle vinaigrette over the vegetable mixture and toss to coat.