[NEW] Grilled Veggie Salad With Dijon Vinaigrette

This simple concept for a salad is going to be at its best with whatever veggies are in season and fresh. It's the perfect side for a grilling day, but if you're not grilling, you can make it on the stovetop just as easily. Tip: If you have a grill pan, this is the perfect recipe to use it to impart grill marks to your veggies.
Active: 15 min. Cook: 30 min. Total: 45 mins
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[NEW] Grilled Veggie Salad With Dijon Vinaigrette

Ingredients

Directions

  1. Preheat a cast iron pan on your grill on high.
  2. In a large bowl, toss the vegetables with olive oil, pepper, and salt. Place the vegetables in pan. Cook until tender, stirring halfway through (2-4 minutes).
  3. Remove the vegetables to the bowl. Cover with foil to let carryover heat continue the cooking (5 minutes). Remove foil and let come down to room temperature (20 minutes).
  4. While vegetables cool, whisk together vinaigrette ingredients.
  5. When vegetables are at room temperature, toss them with the vinaigrette to serve.

Nutrition Facts

8 servings per container

Serving Size 175 g

Amount per serving
Calories 85
% Daily Value*
Total Fat 5.5g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 3.5g
Cholesterol 0mg 0%
Sodium 160mg 7%
Total Carbohydrate 8g 3%
Dietary Fiber 3g 11%
Total Sugars 4g
Includes 0g Added Sugars 0%
Sugar Alcohol 0g
Other Carbohydrate 0g
Protein 3g
Vitamin D 0mcg 0%
Calcium 39.3mg 4%
Iron 2mg 10%
Potassium 385mg 8%
Vitamin A 97.3mcg 10%
Vitamin C 54.8mg 60%
Vitamin E 2.2mg 15%
Vitamin K 70.1mcg 60%
Thiamin 0.1mg 10%
Riboflavin 0.2mg 15%
Niacin 1.8mg 10%
Vitamin B6 0.3mg 15%
Folate 66.6mcg 17%
Vitamin B12 0mcg 0%
Biotin 2mcg 6%
Chloride 76.8mg 4%
Pantothenate 0.4mg 6%
Phosphorus 63.2mg 6%
Iodine 0.5mcg 0%
Magnesium 24.9mg 6%
Zinc 0.6mg 6%
Selenium 1.5mcg 2%
Copper 0.2mg 20%
Manganese 0.3mg 10%
Chromium 0.3mcg 0%
Molybdenum 9.8mcg 20%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

Asparagus, Tomatoes, Red Bell Pepper, Summer Squash, Scallion, Olive Oil, Red Wine Vinegar, Parsley, Chives, Dijon Mustard (water, Mustard Seeds, Vinegar, Salt, Citric Acid, Sulphur Dioxide (preservative)), Salt, Oregano, Tarragon, Black Pepper.

Chef's Practical Notes

Ensure you brown the meat thoroughly; that "crispy crust" is where all the flavor for the gravy comes from.

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