If you are one of those people who are meh on vegetables, I get it. When It comes to vegetables, I am pretty picky. I think they can be boring and the least interesting part of my meal, unless they are extremely well done. A great way to make them more exciting is by turning it into a salad with a great vinaigrette. This mixed grilled vegetable salad with a red wine vinaigrette is anything but boring, and a great way to incorporate more vegetables!

Key Ingredients and Substitutions:

  • Zucchini and Squash: I love grilling zucchini and squash because they cook super quick and get great flavor from a char. Feel free to omit if you do not like, or use one or the other.
  • Bell Peppers and Red Onions – These are another group of vegetables I love to grill. You can use any pepper, or any onion here.
  • Red Wine Vinegar – This is for the vinaigrette. You can also use white wine vinegar, apple cider vinegar, or balsamic vinegar.
  • Avocado Oil – This is used for the salad dressing. You can use any neutral oil here or high quality evoo.
  • Dijon Mustard – This is used in the salad dressing to bind and make creamy. You can omit if you dislike mustard.
  • Shallot and Garlic – These are used to flavor the dressing. Omit if you dislike either.
@kellyscleankitchen

Grilled vegetable salad with red wine vinaigrette #vegetables #salad #cooking #redwinevinaigrette

♬ Ms. Jackson (Instrumental) – Outkast
  • SERVINGS:  4
  • PREP TIME: 15 Mins
  • COOK TIME: 25 Mins
  • TOTAL TIME: 40 Min

Ingredients:

  • 2 zucchini, sliced into 1/2 inch rounds
  • 2 yellow squash, sliced into 1/2 inch rounds
  • 1 red onion, thinly sliced
  • 2 bell peppers, thinly sliced
  • salt
  • Maldon salt to garnish

Red Wine Vinaigrette:

  • 1/2 cup red wine vinegar
  • 1 tbsp dijon mustard
  • 1 tbsp honey
  • 2 garlic cloves, grated
  • 1 shallot, minced
  • 1 tsp salt
  • 1 tsp Italian seasoning
  • 1.5 cups avocado oil

Preparation:

STEP 1.

Heat a grill pan or grill up to medium high heat and brush with oil. Work in batches to not overcrowd the pan and add the vegetables. Grill for 4-8 minutes per side until grill marks are formed and then flip. Repeat on all sides until cooked through. Remove the vegetables and set aside, repeat with any remaining vegetables.

STEP 2.

While those cool slightly, make the red wine vinaigrette. In a blender or container for your immersion blender, add the red wine vinegar, mustard, honey, garlic, shallot, salt and Italians seasoning. Blend until mixed.

While blending, slowly add the oil a little bit at a time to emulsify. Add until you reach desired thickness. Taste and adjust for seasoning.

STEP 3.

Dice any large pieces of the squash into cubes. Mix everything in a salad bowl and toss with the red wine vinaigrette, only use enough to evenly coat. Season with maldon salt and serve!

Print Friendly, PDF & Email Print Recipe