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Warm Grilled Vegetable Salad with Dijon-Fresh Herb Vinaigrette (From How to Grill Vegetables, 7-8/08)

side dishes
Joe George
Prep Time
30 minutes
Number of Servings
makes 4 servings
1 shallot, finely chopped
1 garlic clove, minced
1 tablespoon minced Italian parsley
1 tablespoon minced chives
1 tablespoon minced basil
1 tablespoon minced dill
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
4 tablespoons white balsamic vinegar
1 1/4 cup extra-virgin olive oil, divided
1 pound asparagus, trimmed
8 green onions, trimmed
4 medium zucchini, thickly sliced
2 large ears of corn, husked
4 heads of Belgian endive
2 small heads of radicchio, halved
6 plum tomatoes, halved

Make the vinaigrette by combining in a food processor the shallot, garlic, parsley, chives, basil, dill, mustard, lemon, vinegar. and oil; process until smooth. Lay the vegetables on a tray and drizzle them with a small amount of vinaigrette, turning them to coat them evenly. Allow the vegetables to marinate for about a half hour. Preheat a grill to medium hot, grill the vegetables and then arrange them on a large platter. Drizzle with additional vinaigrette. Serve warm or at room temperature.