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Grilled Vegetable Salad with Creamy Lemon-Mustard Dressing

Presented by Maille

This recipe comes courtesy of Fool Proof Living. For more delicious recipes this summer, visit Maille.


For the dressing

  • 1/4 cup extra-virgin olive oil
  • 2 Tbs. Maille Dijon Originale Mustard
  • 4 Tbs. lemon juice
  • 1 Tbs. balsamic vinegar
  • 2 cloves of garlic
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper

For the vegetables

  • 1 yellow bell pepper, cut into thin strips
  • 1 red bell pepper, cut into thin strips
  • 2 small zucchini, peeled and sliced
  • 1 red onion, peeled and sliced
  • 1 cup Brussels sprouts, cut into half

For the salad

4 cups salad greens, washed and spin-dried


Make the dressing

  • Place all salad dressing ingredients in a small bowl and whisk until thoroughly combined. Set aside.

Grill the vegetables

  • Place all veggies on a large plate (or a sheet pan). Drizzle them with half of the dressing. Give it a mix. Transfer to a grill basket and grill on a medium-hot charcoal or gas grill for 30 minutes.

Assemble the salad

  • Drizzle the salad bowl with a few tablespoons of the dressing. Place salad greens on top and give it a toss. Top the salad greens with the grilled veggies.
  • Drizzle the salad with the rest of the dressing, give it a mix, and serve.


If you prefer, you can roast the vegetables on a sheet pan in a 350°F oven for 30 minutes.


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