Grilled Vegetable Salad Supper

Grilling brings out the natural sweetness of vegetables. This versatile recipe contains several components that unite for one satisfying meal. Let whatever’s fresh dictate what goes into this dish.

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Serves: 4

Serves 4

What you need:

  • 1/2 cup + 2 tablespoons olive oil, divided
  • 3 tablespoons white wine vinegar
  • 2 garlic cloves, minced
  • 1/2 teaspoon sugar
  • 1/4 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups cooked quinoa, rice, or other grain
  • 1 cup cherry or grape tomatoes, halved lengthwise
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh chives, snipped
  • 1 tablespoon fresh basil, chopped
  • 1 teaspoon fresh tarragon, chopped
  • 1 teaspoon fresh savory, chopped
  • 1 zucchini, cut into 1/4-inch slices
  • 1 yellow squash, cut into 1/4-inch slices
  • 1 fennel bulb, cut into thin strips
  • 1 red bell pepper, seeded and diced
  • 1 red onion, diced
  • 1 cup white mushrooms, sliced
  • Mixed salad greens

What you do:

  1. Preheat the grill. In a small bowl, combine the 1/2 cup olive oil, vinegar, garlic, sugar, mustard, salt, and pepper. Place the cooked quinoa in a large bowl and add the tomatoes, parsley, chives, basil, tarragon, and savory. Pour on a small amount of the dressing and toss to coat. Set aside.
  2. In a separate bowl, combine the zucchini, squash, fennel, bell pepper, onion, and mushrooms. Add the 2 tablespoons of oil and season with salt and pepper. Toss to coat.
  3. Transfer the vegetables to a grill basket and place onto hot grill until the vegetables are grilled on the outside and slightly tender on the inside, turning as needed, about 15 minutes.
  4. Spoon the quinoa mixture onto plates lined with a bed of mixed greens. Top with the grilled vegetables and drizzle with the remaining dressing.