Grilled Vegetable Salad with Mustard Vinaigrette

Yields4 ServingsPrep Time30 mins

For the vinaigrette:

2 tbsp white wine vinegar

1 tsp Dijon or yellow mustard

1 tsp kosher salt, plus more for seasoning

Freshly ground black pepper

⅓ cup olive oil, plus more for brushing

¼ cup parsley leaves, checked and chopped

For the salad:

4 portobello mushrooms, stems removed

1 yellow squash, sliced

1 small zucchini, sliced

1 orange pepper, cut in strips

1 Vidalia onion, sliced in rings

10 ounces romaine hearts, checked and shredded

Heat your grill pan over medium high heat until hot.

Whisk the vinegar with the mustard, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Whisk in the parsley and set aside.

Lay the vegetables out on a pan and lightly brush them with olive oil and season with salt and pepper. Place the mushrooms on the grill pan, smooth side down. Grill until juices collect in the cap and mushrooms soften, about 3 minutes. Turn them over and cook until slightly charred around the edges and the center is very tender, about 3 minutes more. Grill zucchini and yellow squash until lightly charred. Put the peppers on the grill pan skin side down and grill until juicy and charred, about 6 minutes. Turn down heat slightly and grill the onions, turning once or twice, until they are tender, about 20 minutes.

Divide the romaine, mushroom caps, tomatoes and onions among 4 plates. Drizzle the vinaigrette over the salads and serve.

Nutrition Facts

4 servings

Serving size

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Grilled Vegetable Salad with Mustard Vinaigrette