Grilled Vegetable Salad with Basil Vinaigrette
Servings 8 people
Ingredients
- 1 bunch fresh asparagus ends trimmed
- 2 yellow summer squash ends trimmed and quartered lengthwise
- 2 zucchini ends trimmed and quartered lengthwise
- 1 large or 2 medium red bell peppers stems cut off, seeds removed, and quartered
- 3 tbsp olive or avocado oil
- salt and pepper
- 1/4 cup finely chopped red onion
- 1-2 diced avocados
- 3 oz mixed greens
- 10-12 basil leaves
- 1 lemon zest and juice
- 2 tbsp balsamic vinegar
Instructions
- PREHEAT grill to medium high heat.
- COMBINE the trimmed or chopped asparagus, yellow squash, zucchini, and bell pepper in a large bowl. Drizzle with 3 tablespoons of olive oil and toss until well coated. Sprinkle with salt and pepper.
- GRILL for 2-3 minutes each side or until it has char marks and is tender. Don’t walk away from the grill! Some of these will cook very quickly, especially the asparagus and yellow squash. Keep an eye on them and remove them as soon as they are done.
- CHOP all the roasted vegetables into bite size pieces and let cool. You can put these in the fridge to cool up to overnight. Remove from the fridge when you are ready to build and eat the salad.
- COMBINE in the large bowl the roasted veggies with the onion, avocado, mixed greens, and basil. Sprinkle it with lemon zest, juice, and vinegar.
- ADJUST seasonings to taste, adding more salt and pepper as desired. Serve and enjoy!