Grilled Veggies with Smoked Paprika Vinaigrette
Topped with a paprika, fresh basil and Dijon vinaigrette, this grilled veggie salad is bursting with flavor.
  • CourseSalad
  • CuisineVegetarian
Servings
4
Servings
4
Ingredients
Vegetables
  • 2Tbsp. vegetable oil
  • 1/2cup baby carrots, cut in half lengthwise
  • 1 1/2cups halved button mushrooms
  • 1cup cherry tomatoes, halved
  • 1large red onion, sliced into 1/2-in. slices
  • 2 zucchini, ends trimmed, halved lengthwise
  • 1lb. bag washed mixed salad greens
Vinaigrette
  • 1/2cup white wine vinegar
  • 1/2cup olive oil
  • 1/3cup honey
  • 1/2cup green olives
  • 1Tbsp. Dijon
  • 1Tbsp. smoked paprika
  • 3cloves garlic, minced
  • 1/4cup packed fresh basil leaves
  • 1tsp. sea salt
Instructions
  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
Reposted with permission from grocery.coop. Find recipes and articles about your food and where it comes from at grocery.coop.
Grilled Veggies with Smoked Paprika Vinaigrette
Print Recipe
Topped with a paprika, fresh basil and Dijon vinaigrette, this grilled veggie salad is bursting with flavor.
  • CourseSalad
  • CuisineVegetarian
Servings
4
Servings
4
Ingredients
Vegetables
  • 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
Vinaigrette
  • 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
Servings:
Units:
Instructions
  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
Reposted with permission from grocery.coop. Find recipes and articles about your food and where it comes from at grocery.coop.
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