Grilled Vegetable Salad Tarifi

Malzemeler

• 1 shallot, minced3 tablespoons red wine vinegar1 tablespoon white balsamic vinegar1 clove garlic, minced1 tablespoon fresh lemon juice1 tablespoon Dijon mustard1 tablespoon chopped fresh flat-leaf parsley1 tablespoon chopped fresh chives1 tablespoon chopped fresh cilantro1 tablespoon chopped fresh dill0.5 cup extra-virgin olive oil, or more to taste10 fresh asparagus spears, trimmed to 5 inches2 ears corn, husked2 zucchini, halved lengthwise2 yellow squash, halved lengthwise1 bunch green onions, tops trimmed a few inches1 large red bell pepper, cut lengthwise into 4 sections and seeded1 large red onion, sliced thickly0.25 cup olive oil, or as neededsalt and ground black pepper to taste

Hazırlanışı

1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. To make the dressing: Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
3. Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
4. Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
5. Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
6. Drizzle vinaigrette over the vegetable mixture and toss to coat.

Paylaş