Grilled Vegetable Salad With Mustard Herb Dressing Recipes

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GRILLED VEGGIES WITH MUSTARD VINAIGRETTE



Grilled Veggies with Mustard Vinaigrette image

I make this healthy and inviting side dish whenever friends come over for a cookout. The honeyed vinaigrette lets the veggies shine. -Shelly Graver, Lansdale, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 10 servings (3/4 cup each).

Number Of Ingredients 14

1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup canola oil
1/4 cup olive oil
VEGETABLES:
2 large sweet onions
2 medium zucchini
2 yellow summer squash
2 large sweet red peppers, halved and seeded
1 bunch green onions, trimmed
Cooking spray

Steps:

  • In a small bowl, whisk the first 5 ingredients. Gradually whisk in oils until blended., Peel and quarter each sweet onion, leaving root ends intact. Cut zucchini and yellow squash lengthwise into 1/2-in.-thick slices. Lightly spritz onions, zucchini, yellow squash and remaining vegetables with cooking spray, turning to coat all sides., Grill sweet onions, covered, over medium heat 15-20 minutes until tender, turning occasionally. Grill zucchini, squash and peppers, covered, over medium heat 10-15 minutes or until crisp-tender and lightly charred, turning once. Grill green onions, covered, 2-4 minutes or until lightly charred, turning once., Cut vegetables into bite-sized pieces; place in a large bowl. Add 1/2 cup vinaigrette and toss to coat. Serve with remaining vinaigrette.

Nutrition Facts : Calories 155 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 166mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

GRILLED VEGETABLE SALAD WITH FRESH HERB VINAIGRETTE



Grilled Vegetable Salad with Fresh Herb Vinaigrette image

Delicious grilled vegetable salad served room temperature. Great the next day too! The vinaigrette can be used on any salad or as a marinade for chicken and fish. Substitute basil for cilantro if you don't care for cilantro.

Provided by Celeste

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 1h

Yield 8

Number Of Ingredients 20

1 shallot, minced
3 tablespoons red wine vinegar
1 tablespoon white balsamic vinegar
1 clove garlic, minced
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh dill
½ cup extra-virgin olive oil, or more to taste
10 fresh asparagus spears, trimmed to 5 inches
2 ears corn, husked
2 zucchini, halved lengthwise
2 yellow squash, halved lengthwise
1 bunch green onions, tops trimmed a few inches
1 large red bell pepper, cut lengthwise into 4 sections and seeded
1 large red onion, sliced thickly
¼ cup olive oil, or as needed
salt and ground black pepper to taste

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
  • Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
  • Cook vegetables directly on preheated grill, turning frequently, until slightly 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. Remove vegetables to the baking sheets used for preparation and cool.
  • Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
  • Drizzle vinaigrette over the vegetable mixture and toss to coat.

Nutrition Facts : Calories 260.9 calories, Carbohydrate 16.4 g, Fat 21.4 g, Fiber 4.2 g, Protein 3.5 g, SaturatedFat 3 g, Sodium 64.9 mg, Sugar 4.8 g

GRILLED VEGETABLE SALAD



Grilled Vegetable Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 17m

Yield 3 servings

Number Of Ingredients 13

1/2 bunch asparagus, trimmed and cut into bite-size pieces
1 pint cherry tomatoes
1 medium red onion, cut into 1/2-inch rings
1 yellow bell pepper, quartered, seeds and ribs removed
1 red bell pepper, quartered, seeds and ribs removed
1/4 cup extra-virgin olive oil, for brushing
Salt and freshly ground black pepper
1/4 cup fresh basil leaves
1/4 pound feta cheese
1 medium clove garlic, chopped
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Preheat grill to medium.
  • In a large bowl, toss the vegetables with olive oil and season with salt and pepper. Grill the vegetables, turning occasionally, until charred and tender, about 5 to 7 minutes. Remove to a platter. Sprinkle with basil and feta.
  • In a small bowl, mix garlic, balsamic vinegar, and olive oil. Season with salt and pepper and drizzle over vegetables.

GRILLED HERB VINAIGRETTE WITH GRILLED VEGETABLES



Grilled Herb Vinaigrette with Grilled Vegetables image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 13

12 medium carrots, quartered lengthwise
11 tablespoons extra-virgin olive oil
Kosher salt
1 tablespoon ground cumin
2 red bell peppers, halved and seeded
1 teaspoon sweet paprika
2 large leeks, ends trimmed
14 to 16 sprigs flat-leaf parsley
1 jalapeno, seeded and halved
3 tablespoons red wine vinegar
1 tablespoon dark brown sugar
1 medium orange, juiced
1 tablespoon Dijon mustard

Steps:

  • Preheat a grill to medium-high.
  • Drizzle the carrots on a baking sheet with 2 tablespoons olive oil. Sprinkle evenly with salt and use a small strainer to sprinkle evenly with the cumin. Arrange the bell pepper halves cut-side up next to the carrots, then drizzle with 2 tablespoons olive oil, sprinkle with salt and sift with paprika.
  • Cut the outer layer off the leeks and trim and discard 2 inches off the top. Split the leeks lengthwise and rinse the dirt out from the inside layers. Wipe dry and keep them in intact halves. Drizzle with 2 tablespoons olive oil and sprinkle with salt.
  • Grill the vegetables (leeks and peppers cut-side down) in a single layer in a medium-hot area of the grill. Close the lid and cook until you see liquid emerge, 3 to 5 minutes. Turn everything on its second side, then close the lid and cook until the peppers are tender but still hold their shape, 5 to 8 more minutes.
  • Move the peppers to a cooler or foiled area of the grill, then close the lid and let the carrots and leeks continue to cook until tender when pierced with the tip of a knife, an additional 5 to 8 minutes.
  • Season the parsley in a bowl with 1 tablespoon olive oil and a pinch of salt. Place the parsley on a medium-hot part of the grill and cook until fairly charred, 10 to 12 minutes. Chop the parsley finely. Drizzle the jalapeno with 1 tablespoon olive oil and grill until charred, 6 to 8 minutes. Remove the jalapeno from the grill and coarsely chop.
  • Combine the red wine vinegar, brown sugar and orange juice in a medium bowl until the sugar dissolves. Whisk in the remaining 3 tablespoons olive oil, the mustard, parsley and jalapeno. Taste for seasoning.
  • Place the leeks on a flat surface and cut each half into 3 even pieces. Cut the peppers in half again. Arrange the carrots, peppers and leeks on a serving platter and top with the dressing.

GRILLED VEGETABLE SALAD WITH LEMON-MUSTARD VINAIGRETTE



Grilled Vegetable Salad with Lemon-Mustard Vinaigrette image

Categories     Salad     Citrus     Garlic     Herb     Mustard     Onion     Tomato     Appetizer     Vegetarian     Asparagus     Corn     Zucchini     Grill     Grill/Barbecue     Healthy     Endive     Bon Appétit     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 20

Vinaigrette
3 tablespoons red wine vinegar
1 shallot, finely chopped
1 garlic clove, minced
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
3/4 cup extra-virgin olive oil
Vegetables
20 asparagus spears, each trimmed to 5-inch length
8 green onions, green tops trimmed
4 medium zucchini, each cut lengthwise into 1/4- to 1/3-inch-thick slices
2 large ears of corn, husked
4 medium heads of Belgian endive
2 small heads of radicchio, halved through core
6 plum tomatoes, halved lengthwise
Olive oil (for brushing)

Steps:

  • For vinaigrette:
  • Combine first 9 ingredients in medium bowl. Gradually whisk in oil; season with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
  • For vegetables:
  • Prepare barbecue (medium-high heat). Arrange all vegetables on baking sheets. Lightly brush all vegetables with oil; sprinkle with salt and pepper. Grill asparagus, green onions, zucchini, and corn until lightly charred and just tender, turning occasionally, about 5 minutes for green onions, 8 minutes for asparagus and zucchini, and 10 minutes for corn. Return vegetables to same sheets.
  • Grill endive and radicchio until lightly charred, turning often, about 8 minutes. Transfer to baking sheets with other vegetables. Place tomatoes, skin side down, on grill and cook until just charred, about 3 minutes. Turn tomatoes; grill until just beginning tosoften, about 1 minute longer. Transfer to sheets with other vegetables.
  • Cut asparagus, green onions, and zucchini crosswise into 1-inch pieces; place in large bowl. Cut corn kernels from cobs; add to bowl. Cut endive in half lengthwise. Remove cores from endive and radicchio. Chop into 1/2- to 3/4-inch pieces; add to bowl. Coarsely chop tomatoes. Using slotted spoon, add tomatoes to bowl. Do ahead Can be made 2 hours ahead. Let stand at room temperature. Mix vinaigrette into vegetables. Season with salt and pepper.

TRI COLORED VEGETABLE SALAD WITH MUSTARD VINAIGRETTE



Tri colored Vegetable Salad with Mustard Vinaigrette image

Provided by Food Network

Time 26m

Yield 8 to 10 servings

Number Of Ingredients 9

1 clove garlic, minced
1 shallot, minced
1 tablespoon Dijon mustard
4 tablespoons red wine vinegar
3 tablespoons olive oil
Coarse grained salt and cracked black pepper
1 pound green beans, ends trimmed, blanched to al dente
4 large carrots, peeled and shredded
4 small beets, peeled and shredded

Steps:

  • For the Mustard Vinaigrette: In a small bowl whisk together all ingredients. Taste and adjust seasonings with salt and pepper.
  • For the Tricolored Vegetable Salad: Place vegetables in three separate small bowl bowls. Pour 1/3 of the dressing over each vegetable. Toss to combine. Season, to taste, with salt and pepper if needed. Let stand for at least 1 hour or up to 4 hours. Serve on platter in separate mounds.

GRILLED VEGETABLE SALAD



Grilled Vegetable Salad image

Make and share this Grilled Vegetable Salad recipe from Food.com.

Provided by Chef mariajane

Categories     Salad Dressings

Time 12m

Yield 6 serving(s)

Number Of Ingredients 19

1/4 cup olive oil
3 garlic cloves, minced
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon fresh thyme leave, minced
table salt
ground black pepper
1 zucchini, sliced into 1/4 inch planks
1 eggplant, sliced into 1 inch rounds
2 red bell peppers, halved, seeded and pressed flat
1/2 cup olive oil
table salt
ground black pepper
1 red onion, cut into 1/2 inch rounds
1 baguette, sliced into 1 inch rounds
1/3 cup pine nuts, toasted
1 (7 ounce) bag mixed salad greens (about 12 cups)
parmesan cheese, shaved for garnish

Steps:

  • For the Dressing: Whisk the oil garlic, lemon juice, vinegar, mustard, thyme, and salt and pepper to taste in bowl.
  • For the Salad: Toss zucchini, eggplant, and bell peppers with 3 tablespoons oil in bowl and season with salt and pepper. Brush onion and baguette with remaining 5 tablespoons oil and season with salt and pepper. Grill vegetables and bread until charred on both sides, just 1 or 2 minutes for bread, and up to 12 minutes for onions.
  • Chop vegetables roughly and toss with pine nuts and 2 tablespoons dressing in bowl. Toss salad greens with 2 tablespoons dressing in second bowl.
  • Place 3 bread slices on each large plate. Top bread with salad, then vegetable. Drizzle with remaining dressing; garnish with Parmesan. Serve.

Nutrition Facts : Calories 543, Fat 34.8, SaturatedFat 4.7, Sodium 495.5, Carbohydrate 51, Fiber 6.7, Sugar 5.5, Protein 9.6

GRILLED VEGETABLE SALAD WITH MUSTARD HERB DRESSING



Grilled Vegetable Salad with Mustard Herb Dressing image

Fresh veggies including snap peas, red bell pepper, and red onions are grilled with olive oil, then served on a salad ofcrisp salad greens, drizzled with a homemade herb-mustard vinaigrette, and topped with crumbled goat cheese.

Provided by Allrecipes Member

Time 35m

Yield 6

Number Of Ingredients 14

1 tablespoon red wine vinegar
2 teaspoons Dijon-style mustard
1 large clove garlic, minced
3 tablespoons extra-virgin olive oil
1 tablespoon water
1 tablespoon finely chopped mixed fresh herbs (try parsley, basil, and oregano), plus more for garnish
1 pinch Salt and freshly ground black pepper
1 (12 ounce) package DOLE® Vegetable Medley, blanched for 1 minute
1 cup DOLE® Snap Peas
1 red bell pepper, cut into 1/2-inch wide strips
1 small red onion, quartered lengthwise
1 ½ tablespoons olive oil
1 (8 ounce) package DOLE® Field Greens or Mediterranean Salad Blend
½ cup crumbled goat cheese

Steps:

  • Mix vinegar, mustard and garlic in small bowl. Whisk in olive oil and water. Add herbs; season with salt and pepper.
  • Combine blanched and raw vegetables in bowl. Add olive oil and toss to coat; season with salt and pepper. Cook vegetables in grill pan over medium heat, turning frequently, until slightly charred and just tender, about 5 to 7 minutes.
  • Place salad blend in large bowl; add half the dressing and gently toss to coat. Arrange salad on serving platter or on individual plates and top with grilled vegetables; drizzle with remaining dressing. Sprinkle with goat cheese and more fresh herbs, if desired.

Nutrition Facts : Calories 174.7 calories, Carbohydrate 8.5 g, Cholesterol 9.2 mg, Fat 13.7 g, Fiber 2.9 g, Protein 4.2 g, SaturatedFat 3.8 g, Sodium 128.8 mg, Sugar 1.6 g

GRILLED VEGETABLE SALAD WITH POPPY SEED DRESSING



Grilled Vegetable Salad with Poppy Seed Dressing image

My Italian-style grilled veggies have a wonderful sweet and sour dressing. Best of all, I pick the fresh veggies and herbs from my garden. -Laura Mast, Defiance, Ohio

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 17

2 tablespoons canola oil
1 tablespoon cider vinegar
2 teaspoons sugar
1/2 teaspoon grated onion
1/2 teaspoon poppy seeds
1/4 teaspoon ground mustard
Dash salt
SALAD:
1 small zucchini, cut into 3/4-inch pieces
1 small sweet yellow pepper, cut into 1-inch pieces
2/3 cup cherry tomatoes
2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 teaspoons minced fresh basil
2 teaspoons minced fresh parsley
1 teaspoon minced fresh thyme

Steps:

  • In a small bowl, whisk the first seven ingredients until blended. Refrigerate until serving., In a large bowl, combine zucchini, yellow pepper and tomatoes. Add oil, salt and pepper; toss to coat. Transfer to a grill wok or an open grill basket; place on grill rack. Grill, covered, over medium-high heat 10-12 minutes or until vegetables are crisp-tender, stirring occasionally., Transfer vegetables to a serving bowl; sprinkle with herbs. Serve with dressing.

Nutrition Facts : Calories 219 calories, Fat 19g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 378mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein.

GRILLED VEGETABLE SALAD WITH MUSTARD HERB DRESSING



Grilled Vegetable Salad with Mustard Herb Dressing image

Fresh veggies including snap peas, red bell pepper, and red onions are grilled with olive oil, then served on a salad ofcrisp salad greens, drizzled with a homemade herb-mustard vinaigrette, and topped with crumbled goat cheese.

Provided by Allrecipes Member

Time 35m

Yield 6

Number Of Ingredients 14

1 tablespoon red wine vinegar
2 teaspoons Dijon-style mustard
1 large clove garlic, minced
3 tablespoons extra-virgin olive oil
1 tablespoon water
1 tablespoon finely chopped mixed fresh herbs (try parsley, basil, and oregano), plus more for garnish
1 pinch Salt and freshly ground black pepper
1 (12 ounce) package DOLE® Vegetable Medley, blanched for 1 minute
1 cup DOLE® Snap Peas
1 red bell pepper, cut into 1/2-inch wide strips
1 small red onion, quartered lengthwise
1 ½ tablespoons olive oil
1 (8 ounce) package DOLE® Field Greens or Mediterranean Salad Blend
½ cup crumbled goat cheese

Steps:

  • Mix vinegar, mustard and garlic in small bowl. Whisk in olive oil and water. Add herbs; season with salt and pepper.
  • Combine blanched and raw vegetables in bowl. Add olive oil and toss to coat; season with salt and pepper. Cook vegetables in grill pan over medium heat, turning frequently, until slightly charred and just tender, about 5 to 7 minutes.
  • Place salad blend in large bowl; add half the dressing and gently toss to coat. Arrange salad on serving platter or on individual plates and top with grilled vegetables; drizzle with remaining dressing. Sprinkle with goat cheese and more fresh herbs, if desired.

Nutrition Facts : Calories 174.7 calories, Carbohydrate 8.5 g, Cholesterol 9.2 mg, Fat 13.7 g, Fiber 2.9 g, Protein 4.2 g, SaturatedFat 3.8 g, Sodium 128.8 mg, Sugar 1.6 g

FIELD GREENS AND GRILLED VEGGIE SALAD WITH MUSTARD HERB DRESSING



Field Greens and Grilled Veggie Salad With Mustard Herb Dressing image

Make and share this Field Greens and Grilled Veggie Salad With Mustard Herb Dressing recipe from Food.com.

Provided by Dole9027

Categories     Cheese

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 large garlic clove, finely chopped
2 teaspoons dijon-style mustard
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1 tablespoon water
1 -2 tablespoon finely chopped mixed fresh herbs, plus more for garnish (try parsley, basil, and oregano)
salt & freshly ground black pepper
1 (12 ounce) bag DOLE Vegetable Medley, blanched for 1 minute
1 cup DOLE Snap Peas
1 DOLE red bell pepper, cut into 1/2-inch wide strips
1 small red onion, quartered lengthwise
1 1/2 tablespoons olive oil
1 (8 ounce) bag DOLE Field Greens
1/2 cup crumbled goat cheese (optional)

Steps:

  • Mix the garlic, mustard, and vinegar in a small bowl. Whisk in olive oil and water. Add herbs, and season with salt and pepper.
  • Combine blanched and raw vegetables in a bowl. Add olive oil and toss to coat, season with salt and pepper. Grill vegetables over medium heat, turning frequently, until slightly charred and just tender, about 5-7 minutes.
  • Place salad blend in a large bowl; add half the dressing and gently toss to coat. Arrange salad on a serving platter or on individual plates and top with grilled vegetables; drizzle with remaining dressing. Sprinkle with goat cheese and more fresh herbs, if desired.

Nutrition Facts : Calories 143.3, Fat 15.2, SaturatedFat 2.1, Sodium 1.5, Carbohydrate 1.9, Fiber 0.3, Sugar 0.8, Protein 0.2

GRILLED PORK AND PEACH SALAD



Grilled Pork and Peach Salad image

Summer is perfect for salads and grilling. Summer is also perfect for peaches, and this salad combines all three! Serve as a light entree with a crusty bread.

Provided by Bibi

Categories     Beef and Pork Salads

Time 38m

Yield 4

Number Of Ingredients 17

¾ cup extra-virgin olive oil
¼ cup good-quality balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons minced fresh ginger root
½ teaspoon minced garlic
¼ teaspoon cayenne pepper, or to taste
½ teaspoon salt, divided, or to taste
¼ teaspoon ground white pepper, or to taste
1 tablespoon vegetable oil, or more as needed
½ teaspoon smoked paprika
½ teaspoon granulated garlic
¼ teaspoon ground black pepper
1 pound pork tenderloin, cut crosswise into 1/2-inch thick slices
3 medium (blank)s fresh peaches - pitted, skinned, and sliced
1 bunch kale, stems removed and discarded
1 cup matchstick-cut carrots
1 cup fresh blueberries

Steps:

  • Combine olive oil, balsamic vinegar, Dijon mustard, minced ginger, minced garlic, cayenne, 1/4 teaspoon salt, and white pepper in a pint-sized jar with a lid. Place the lid on the jar and shake the ingredients until well blended. Taste and adjust seasoning, if desired. Place container in the refrigerator until ready to use.
  • Clean grates of an outdoor grill and preheat to medium-high, about 10 minutes, or as the manufacturer recommends.
  • When grill is ready, grease grates using tongs to hold a paper towel saturated with vegetable oil.
  • While the grill is heating, combine smoked paprika, granulated garlic, 1/4 teaspoon salt, and black pepper in a small bowl.
  • Sprinkle both sides of pork slices with dry spice mixture and allow to stand at room temperature until the grill is ready.
  • Place seasoned pork slices on the grill and do not touch for about 2 minutes. Using tongs, flip the slices and continue to grill until grill marks form and the pork reaches an internal temperature of 145 degrees F (62 degrees C), an additional 2 to 3 minutes. Remove from the grill and set aside.
  • Place peach slices across the grate and grill until grill marks form, 2 to 3 minutes per side. Add to the reserved grilled pork slices.
  • Make a bundle of kale leaves and slice across into 1/8-inch slices. Place sliced kale and carrots in a large mixing bowl. Add grilled pork slices and grilled peaches, and toss with desired amount of dressing (see note).
  • Arrange salad on plates, and sprinkle 1/4 cup blueberries on each plate.

Nutrition Facts : Calories 671 calories, Carbohydrate 28.2 g, Cholesterol 73.7 mg, Fat 50.5 g, Fiber 4.3 g, Protein 28 g, SaturatedFat 7.9 g, Sodium 474.8 mg

HONEY BUTTER GRILLED CORN



Honey Butter Grilled Corn image

This technique for grilling corn uses a side pan of honey butter to thoroughly drench the corn in flavor while keeping it hot and juicy until you're ready to eat. If you are feeling creative, change the ingredients of the liquid bath: Add a couple of tablespoons of Korean gochujang and a few minced garlic cloves to the base mixture, then finish the corn with toasted sesame seeds for a sweet-hot version. Add a half-cup of sake, two tablespoons of light miso paste and two tablespoons of soy sauce for a sake-miso glaze. Blend a couple of canned chipotle chiles with a few tablespoons of lime juice, add it to the bath and finish the corn with freshly minced cilantro or mint. To complete this recipe, you'll need a disposable aluminum 9-by-13-inch baking pan, or a similarly sized stovetop-safe vessel that you don't mind getting a bit dirty.

Provided by J. Kenji López-Alt

Categories     vegetables, appetizer, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 6

3 tablespoons honey
6 tablespoons unsalted butter
2 teaspoons mild chile flakes, such as gochugaru (see Tip)
Salt
6 ears corn, shucked
Small handful of minced fresh parsley leaves or chives

Steps:

  • Combine the honey, butter, chile flakes, 1 cup water and 1 teaspoon of salt in a deep disposable 9-by-13-inch aluminum tray.
  • Adjust the burners on a gas grill or arrange the hot coals on a charcoal grill to build a fire that is hot on one side and medium-low on the other side. Place the aluminum tray on the cooler side. Cover and let heat for a few minutes, swirling the butter occasionally until it is all melted and the liquid simmers gently.
  • Add the corn to the hot side of the grill and cook, turning occasionally, until the kernels are lightly blackened in spots all over, 5 to 10 minutes.
  • Transfer the corn to the aluminum tray and turn to coat in the liquid. Keep turning as the liquid reduces to a shiny glaze, 10 to 12 minutes. (You can also cook other foods over the hot side while the corn stays hot in the tray. Once glazed, you can continue to hold the corn in the pan for up to another 30 to 45 minutes, turning it occasionally and topping up with ¼ cup water as necessary to prevent the honey and butter from burning.)
  • When ready to serve, coat a final time, sprinkle the corn with the minced parsley or chives and transfer to a serving platter.

GRILLED VEGETABLE SALAD WITH MUSTARD HERB DRESSING



Grilled Vegetable Salad with Mustard Herb Dressing image

Fresh veggies including snap peas, red bell pepper, and red onions are grilled with olive oil, then served on a salad ofcrisp salad greens, drizzled with a homemade herb-mustard vinaigrette, and topped with crumbled goat cheese.

Provided by Allrecipes Member

Time 35m

Yield 6

Number Of Ingredients 14

1 tablespoon red wine vinegar
2 teaspoons Dijon-style mustard
1 large clove garlic, minced
3 tablespoons extra-virgin olive oil
1 tablespoon water
1 tablespoon finely chopped mixed fresh herbs (try parsley, basil, and oregano), plus more for garnish
1 pinch Salt and freshly ground black pepper
1 (12 ounce) package DOLE® Vegetable Medley, blanched for 1 minute
1 cup DOLE® Snap Peas
1 red bell pepper, cut into 1/2-inch wide strips
1 small red onion, quartered lengthwise
1 ½ tablespoons olive oil
1 (8 ounce) package DOLE® Field Greens or Mediterranean Salad Blend
½ cup crumbled goat cheese

Steps:

  • Mix vinegar, mustard and garlic in small bowl. Whisk in olive oil and water. Add herbs; season with salt and pepper.
  • Combine blanched and raw vegetables in bowl. Add olive oil and toss to coat; season with salt and pepper. Cook vegetables in grill pan over medium heat, turning frequently, until slightly charred and just tender, about 5 to 7 minutes.
  • Place salad blend in large bowl; add half the dressing and gently toss to coat. Arrange salad on serving platter or on individual plates and top with grilled vegetables; drizzle with remaining dressing. Sprinkle with goat cheese and more fresh herbs, if desired.

Nutrition Facts : Calories 174.7 calories, Carbohydrate 8.5 g, Cholesterol 9.2 mg, Fat 13.7 g, Fiber 2.9 g, Protein 4.2 g, SaturatedFat 3.8 g, Sodium 128.8 mg, Sugar 1.6 g

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HERBY LEMON VINAIGRETTE RECIPE - A FARMGIRL'S DABBLES
2019-06-19 Instructions. In a medium bowl, whisk together lemon juice, honey, and Dijon mustard. Then add the olive and oil and whisk again. Add shallots, thyme, rosemary, salt, and …
From afarmgirlsdabbles.com


GRILLED VEGETABLE SALAD - CHEF SHAMY
Salt and pepper grilled vegetables, to taste. Cut vegetables into bite size pieces, and remove corn kernels from the cob. Place into a large bowl. Make the dressing by whisking together …
From chefshamy.com


GRILLED POTATO SALAD WITH TANGY MUSTARD DRESSING - PLATINGS
2019-09-17 Preheat the grill to high. Add the potatoes to a large pot of salted boiling water and cook for 8 minutes, until just tender. Drain the potatoes, and when cool enough to handle, cut …
From platingsandpairings.com


GRILLED VEGETABLE SALAD WITH MAPLE BALSAMIC VINAIGRETTE
2021-06-30 Make a slice down one side of each pepper, then using your knife, cut the seed pod away from the pepper and discard. Cut the peppers in two. Cut the onion into 1/4-inch rings. …
From chefsnotes.com


GRILLED VEGETABLE SALAD - DELICIOUS SUMMER SALAD - TORI AVEY
2020-09-02 Put the zucchini, squash, asparagus, and corn on the hot grill and let them cook until they're tender and lightly charred. Flip the squash, zucchini and asparagus spears …
From toriavey.com


GRILLED VEGETABLE SALAD WITH TARRAGON DRESSING - CANADIAN LIVING
2005-07-14 Place vegetables, in batches, on greased grill over medium heat; close lid and cook, turning occasionally, for 10 minutes or just until tender-crisp. Let cool on cutting board; …
From canadianliving.com


GRILLED VEGETABLE SALAD WITH MUSTARD HERB DRESSING RECIPE
Cook vegetables in grill pan over medium heat, turning frequently, until slightly charred and just tender, about 5 to 7 minutes. Place salad blend in large bowl; add half the dressing and …
From cookingoncloudwine.com


MIXED VEGETABLE SALAD WITH CREAMY MUSTARD DRESSING
Preparation. In a large bowl, whisk together the mayonnaise, mustard and lemon juice. Add the radishes, mushrooms, cucumber and broccoli. Season with salt and pepper, then mix well. …
From ricardocuisine.com


15 GRILLED VEGETABLE SALADS EVEN PICKY EATERS WILL LOVE
2021-01-26 Sicilian Grilled Vegetable Salad. grilled eggplant, bell pepper, zucchini, tomatoes, onions, and basil in a bowl. Credit: Buckwheat Queen. View Recipe. this link opens in a new …
From allrecipes.com


GRILLED VEGETABLE HERB PASTA SALAD | SIMPLY ORGANIC
Ingredients 1 generous pinch + 1/2 teaspoon sea salt, divided, plus more to taste. 1 (13.5 ounce) box of whole grain penne. 1 teaspoon + 1/2 cup grapeseed or light olive oil, divided, + more for …
From simplyorganic.com


GRILLED SUMMER VEGETABLE SALAD - A FAMILY FEAST®
2014-08-28 Husk the corn and place on a tray. Cut the ends off the zucchini and summer squash then cut in half lengthwise. Place on tray with corn. Cut the top off the red onion but …
From afamilyfeast.com


GRILLED VEGETABLE SALAD WITH ZESTY CITRUS VINAIGRETTE
2021-07-15 Heat grill to the hottest temperature. Place corn, eggplant, zucchini, peppers, and asparagus on a tray. Place peach halves on the tray. Brush all of the vegetables/fruit on all …
From foodfidelity.com


GRILLED VEGETABLE SALAD & DILL YOGURT DRESSING | SWEET2SAVOURY
2020-09-10 Shuck uncooked corn. Remove outer leafs for radicchio and endives, then cut in half lengthwise. Remove outer leafs for flat cabbage head and cut in half (only use 1/2).
From sweet2savoury.com


SALAD #29 – GRILLED VEGETABLE SALAD WITH GREENS AND MUSTARD …
2013-09-07 2 medium onions; 1 turnip; 4 carrots; 6 small beets red and yellow; 2 large roasted red peppers (from a jar) lettuce; parsley; 2-3 tablespoons whole grain mustard
From talkinginallcaps.com


WARM GRILLED VEGETABLE SALAD - CRAVING CALIFORNIA
2021-07-02 Step 1. Grill the Vegetables. Drizzle the veggies with salt and olive oil then grill on both sides. You can use a gas, charcoal or stove top grill pan. Step 2. Make the Dressing. …
From cravingcalifornia.com


GRILLED VEGETABLE SALAD WITH HERB DRESSING - BISTROMD
2020-08-28 1. Heat grill to medium-high heat and brush with oil to coat the grates. 2. Brush the vegetables with olive oil to coat lightly. 3. Sprinkle the vegetables with sea salt and black …
From bistromd.com


GRILLED VEGETABLE SALAD WITH GIANT HOT CROUTONS
2015-07-23 Put the bell peppers, eggplant, zucchini, red onion and cherry tomatoes in a large bowl and toss with the olive oil and sea salt. BBQ all the veggies, working in batches if needed …
From theendlessmeal.com


GRILLED VEGETABLE SALAD - FIESTA FRIDAY
2019-06-05 Place on a big serving platter. Cut grilled vegetables into bite-sized pieces and toss them with about ¼ cup of dressing. Place on top of lettuce. Add grilled chicken if using. Add …
From fiestafriday.net


THE BEST GRILLED VEGETABLES - KYLEE COOKS
2022-06-02 Prep the vegetables. Remove the seeds from the bell peppers, cut the red onion into thick slices, and cut the zucchini lengthwise into 3-4 slices each. Shuck the corn, and cut …
From kyleecooks.com


GRILLED VEGETABLES SALAD - THE HAPPY MUSTARD SEED
2021-06-03 Instructions. Heat a grill or set the oven to broil. Place the corn on the grill or baking sheet and cook for about 10 minutes first, since it takes the longest to cook. Add the rest of the …
From thehappymustardseed.com


GRILLED VEGETABLE SALAD WITH LEMON-MUSTARD VINAIGRETTE …
2006-09-30 Cut asparagus, green onions, and zucchini crosswise into 1-inch pieces; place in large bowl. Cut corn kernels from cobs; add to bowl. Cut endive in half lengthwise.
From bonappetit.com


18 GORGEOUS GRILLED SALAD RECIPES | TASTE OF HOME
2018-07-12 Romaine Heart Salad. Fresh from the pages of Phoebe Lapine’s The Wellness Project, the star of this grilled romaine salad is definitely the zesty green goddess dressing. …
From tasteofhome.com


GRILLED VEGETABLE AND GARLIC SALAD - RICARDO
Salad. Preheat the grill, setting the burners on high. Oil the grate. Place the vegetables, except for the tomatoes, on a large baking sheet and brush with the oil. Season with salt and pepper. …
From ricardocuisine.com


GRILLED VEGETABLE SALAD WITH CREAMY BALSAMIC DRESSING
2015-06-26 Adding grilled vegetable to a salad makes the salad hardy and filling. You can serve this […] What Chelsea Eats ... Grilled Vegetable Salad with Creamy Balsamic …
From whatchelseaeats.com


ALLRECIPES GRILLED VEGETABLE SALAD WITH MUSTARD HERB DRESSING …
Keto & Health Insights for Allrecipes Grilled Vegetable Salad With Mustard Herb Dressing Recipes Recipe. Net Carbs are 4% of calories per serving, at 8g per serving.This meal falls …
From ketofoodist.com


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