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Grilled Vegetable Salad with Lemon-Mustard Vinaigrette Recipe

Grilled Vegetable Salad with Lemon-Mustard Vinaigrette Recipe

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Grilled Vegetable Salad with Lemon-Mustard Vinaigrette

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Ingredients

Count

Nutrition

510

Calories

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Ingredients:

Serving

3 tbsp red wine vinegar
1 shallot, finely chopped
1 garlic clove, minced
1 tbsp chopped fresh italian parsley
1 tbsp chopped fresh chives
1 tbsp chopped fresh basil
1 tbsp chopped fresh dill
1 tbsp dijon mustard
1 tbsp fresh lemon juice
3/4 cup extra-virgin olive oil
20 asparagus spears, each trimmed to 5-inch length
8 green onions, green tops trimmed
4 medium zucchini , each cut lengthwise into 1/4- to 1/3-inch-thick slices
2 large ears of corn, husked
4 medium heads of belgian endive
2 small heads of radicchio , halved through core
6 plum tomatoes , halved lengthwise
olive oil (for brushing )

Directions:

For vinaigrette: Combine first 9 ingredients in medium bowl. Gradually whisk in oil; season with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
For vegetables: Prepare barbecue (medium-high heat). Arrange all vegetables on baking sheets. Lightly brush all vegetables with oil; sprinkle with salt and pepper. Grill asparagus, green onions, zucchini, and corn until lightly charred and just tender, turning occasionally, about 5 minutes for green onions, 8 minutes for asparagus and zucchini, and 10 minutes for corn. Return vegetables to same sheets.
Grill endive and radicchio until lightly charred, turning often, about 8 minutes. Transfer to baking sheets with other vegetables. Place tomatoes, skin side down, on grill and cook until just charred, about 3 minutes. Turn tomatoes; grill until just beginning tosoften, about 1 minute longer. Transfer to sheets with other vegetables.
Cut asparagus, green onions, and zucchini crosswise into 1-inch pieces; place in large bowl. Cut corn kernels from cobs; add to bowl. Cut endive in half lengthwise. Remove cores from endive and radicchio. Chop into 1/2- to 3/4-inch pieces; add to bowl. Coarsely chop tomatoes. Using slotted spoon, add tomatoes to bowl. Do ahead Can be made 2 hours ahead. Let stand at room temperature. Mix vinaigrette into vegetables. Season with salt and pepper.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	509.76 Kcal (2134 kJ)
Calories from fat	202.48 Kcal
		% Daily Value*
Total Fat	22.5g	35%
Sodium	379.18mg	16%
Potassium	361.73mg	8%
Total Carbs	63.35g	21%
Sugars	4.68g	19%
Dietary Fiber	54.67g	219%
Protein	20.09g	40%
Vitamin C	155.5mg	259%
Iron	18.8mg	104%
Calcium	723.6mg	72%

Amount Per 100 g
Calories	30.97 Kcal (130 kJ)
Calories from fat	12.3 Kcal
		% Daily Value*
Total Fat	1.37g	35%
Sodium	23.04mg	16%
Potassium	21.98mg	8%
Total Carbs	3.85g	21%
Sugars	0.28g	19%
Dietary Fiber	3.32g	219%
Protein	1.22g	40%
Vitamin C	9.4mg	259%
Iron	1.1mg	104%
Calcium	44mg	72%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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