Topped with a paprika, fresh basil and Dijon vinaigrette, this grilled veggie salad is bursting with flavor.
1/2cupbaby carrots, cut in half lengthwise
1 1/2cupshalved button mushrooms
1cupcherry tomatoes, halved
1largered onion, sliced into 1/2-in. slices
2zucchini, ends trimmed, halved lengthwise
1lb. bag washed mixed salad greens
1/2cupwhite wine vinegar
1/4cuppacked fresh basil leaves
Place all ingredients for the vinaigrette in a blender or food processor. Blend until emulsified and set aside.
Heat the grill over medium-high heat. Drizzle all the vegetables with the vegetable oil. Place the carrots on the grill, turning every 4 to 5 minutes, until you can pierce them with a fork (15 to 20 minutes total). Make a foil packet for the mushrooms and tomatoes and place on the grill, or use a grilling basket to cook for 6 to 8 minutes, until cooked through. Next, grill the onion and zucchini until tender, approximately 3 to 5 minutes per side. Arrange salad greens on a serving platter, place grilled vegetables atop the greens and drizzle with the vinaigrette to taste. Leftover dressing will keep refrigerated for a week or more.
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