Image for Grilled Veggies with Smoked Paprika Vinaigrette
Grilled Veggies with Smoked Paprika Vinaigrette
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Topped with a paprika, fresh basil and Dijon vinaigrette, this grilled veggie salad is bursting with flavor.
  • CourseSalad
  • CuisineVegetarian
  • 2 Tbsp. vegetable oil
  • 1/2 cup baby carrots, cut in half lengthwise
  • 1 1/2 cups halved button mushrooms
  • 1 cup cherry tomatoes, halved
  • 1 large red onion, sliced into 1/2-in. slices
  • 2 zucchini, ends trimmed, halved lengthwise
  • 1 lb. bag washed mixed salad greens
  • 1/2 cup white wine vinegar
  • 1/2 cup olive oil
  • 1/3 cup honey
  • 1/2 cup green olives
  • 1 Tbsp. Dijon
  • 1 Tbsp. smoked paprika
  • 3 cloves garlic, minced
  • 1/4 cup packed fresh basil leaves
  • 1 tsp. sea salt
  1. Place all ingredients for the vinaigrette in a blender or food processor. Blend until emulsified and set aside.
  2. 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.
Recipe Notes
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