Charred Veggie Medley Salad

1. 1

   Gather the ingredients. Preheat an outdoor grill to medium-high heat and lightly oil the grate.

2. 2

   To make the dressing: In a large bowl, whisk together shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill. While whisking vigorously, slowly pour in the olive oil until it is fully incorporated into a smooth, creamy dressing.

3. 3

   Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion on baking sheets. Brush olive oil over all the vegetables to coat; season with salt and pepper.

4. 4

   Grill the vegetables directly on the preheated grill, turning often, until lightly 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. Transfer the vegetables back to the baking sheets used for prep and let them cool.

5. 5

   Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and place in a large bowl. Quarter the red onion slices; add to the bowl. Cut the corn kernels from the cobs; add to the bowl. Let the vegetables cool to room temperature.

6. 6

   Drizzle the vinaigrette over the vegetables and toss to coat.

7. 7

   Serve and enjoy.

• Calories 228.59 kcal Moderate
• Protein 2.43 g Low Source
• Carbs 14.29 g Moderate
• Total Fat 19.31 g High
• Saturated Fat 2.72 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 12.87 mg Low Source
• Fiber 3.08 g Moderate
• Sugar 4.15 g Moderate
• Added Sugar 0.17 g Low Source
• Calcium 30.99 mg Low Source
• Iron 0.85 mg Low Source
• Potassium 279.96 mg Low Source
• Vitamin A 64.99 mcg_rae Low Source
• Vitamin C 30.74 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Mustard
• Corn 🌽
• Garlic 🧄
• Onions 🧅