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Recipe

Grilled Vegetable Salad with Creamy Lemon-Mustard Dressing

Presented by Maille

Featured in our Backyard BBQ Guide

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

Ingredients

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

Preparation

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.

Tip

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

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