I’m not sure what kind of weather you’re enjoying where you are, but here in the Maritimes, it’s been really warm and sunny. Until today. Good thing I made this grilled vegetable salad yesterday.
In this house, the biggest problem with supper is the question, “What are we going to have with it?”. Our main choice is generally an easy one to make, but then there’s the question of sides. It exhausts me sometimes, honestly. I just get tired of thinking about it.
On the days we’re barbecuing, I figure if we can put the entire meal on the barbecue to cook, all the better. That’s why I came up with this grilled vegetable salad. I’m sure we’ve all made grilled vegetables to some extent, but adding this lemon herb vinaigrette takes them from “mmm, grilled veggies” to “holy cow these are really good grilled veggies!”.
Use whatever vegetables and herbs you have on hand for this recipe. I used peppers, onions, mushrooms, and zucchini. I used some herbs from my herb garden: thyme, oregano, and parsley.
[Recipe]Grilled Vegetable Salad with Lemon Herb Vinaigrette
8 cups grilling vegetables
1 Tbsp olive oil
salt and pepper
Lemon Herb Vinaigrette (recipe follows)
Cut vegetables into uniform-sized pieces. Put them in a grill pan and drizzle with olive oil. Season with salt and pepper, if desired.
Grill the vegetables on medium-high heat for about 25 minutes. Cook until they have softened and have some grill marks, but still have some bite.
Add lemon herb vinaigrette. Mix well before serving.
[Recipe] Lemon Herb Vinaigrette
juice of 1 lemon (about 1/4 cup)
zest of 1 lemon (about 1 tsp)
1 Tbsp dijon mustard
1 Tbsp honey
1/3 cup oil
3 Tbsp fresh herbs (such as thyme, oregano, parsley)
Combine all ingredients in a large jar. Shake to combine.
Alternately, add the first 4 ingredients to a bowl, whisking to combine. Slowly drizzle the oil into the other ingredients, whisking constantly.
Add herbs after oil has been incorporated. Whisk again to combine.