WEEKDAYS 1e|12c|p

Grilled Vegetable Salad with Citrus Vinaigrette

615 Grilled Vegetable Salad with Citrus Vinaigrette
The only problem you'll have with this dish is deciding if it should be a main or side dish!
skill level
Easy
time
1-30min
servings
4
cost
$
Contributed by :
The only problem you'll have with this dish is deciding if it should be a main or side dish!
share
ingredients
  • Olive Oil
  • Kosher Salt and Freshly Ground Pepper
  • 1 Lemon (halved)
  • 2 Zucchini (cut in spears)
  • 4 Scallions (roots and green ends trimmed)
  • 2 Red Bell Peppers (cut in wide slices)
  • 1 pint Cherry or Grape Tomatoes
  • 2 teaspoons Dijon Mustard
  • 1 cup Dry Quinoa (cooked to package instructions)
  • 1/4 cup Basil Leaves (torn)
  • 2 tablespoons Mint Leaves (torn)
  • 1/4 cup Sliced Almonds (toasted)
watch this recipe
×
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Preheat a grill or grill pan to medium-high heat.
  • 2
    Olive Oil
    1 Lemon (halved)
    Brush the Lemon with Olive Oil and grill for 3-4 minutes, until lightly charred.
  • 3
    2 Zucchini (cut in spears)
    4 Scallions (roots and green ends trimmed)
    2 Red Bell Peppers (cut in wide slices)
    Olive Oil
    Kosher Salt and Freshly Ground Pepper
    Toss or brush the Zucchini, Scallions, Red Bell Pepper lightly with Olive Oil and season with Salt and Freshly Ground Pepper. Grill for 4-5 minutes per side, until lightly charred but still al dente.
  • 4
    1 pint Cherry or Grape Tomatoes
    1 tablespoon of Olive Oil
    Kosher Salt and Freshly Ground Pepper
    Toss the Tomatoes in a bowl with a tablespoon of Olive Oil, a pinch of Salt, and Freshly Ground Pepper. Place a piece of foil on the counter, transfer the Tomatoes to the foil, and fold up into a packet. Place on the grill and cook for 5-10 minutes, until the Tomatoes have lightly charred and broken down.
  • 5
    charred Lemon
    2 teaspoons Dijon Mustard
    Kosher Salt and Freshly Ground Pepper
    1/4 cup Olive Oil
    Meanwhile, squeeze the Juice from the charred Lemon in a small bowl, add the Dijon, a pinch of Salt, a few cracks of Freshly Ground Pepper, and whisk in 1/4 cup Olive Oil.
  • 6
    1 cup Dry Quinoa (cooked to package instructions)
    1/4 cup Basil Leaves (torn)
    2 tablespoons Mint Leaves (torn)
    1/4 cup Sliced Almonds (toasted)
    Remove from grill and allow to cool slightly. Chop all of the vegetables with bite-sized pieces. Combine the vegetables, Tomatoes and their Juices, and cooked Quinoa in a serving bowl. Toss with the Vinaigrette and then fold in the herbs and Almonds. Adjust seasoning to taste with more Salt and Freshly Ground Pepper if needed. Serve warm or room temperature.

    Helpful Tips:
    1. Grill the tomatoes in a foil packet
    2. Grill the lemons, and use the juice for the vinaigrette
    3. This dish makes a great main dish or side dish.

 
Comments

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

similar recipes