Good 4 ME: Grilled Veggie Salad with Dijon Dressing

BANGOR, Maine (WABI) - This Grilled Veggie Salad with Dijon Dressing is a bright, smoky way to put summer produce to work—tender asparagus, peppers, squash, scallions, and tomatoes straight off the grill. It’s finished with a punchy Dijon-herb vinaigrette and served at room temperature, making it an easy side dish for cookouts and weeknight dinners.

Serves: 8

Ingredients:

• 1 lb. asparagus, trimmed
• 1 bunch scallions
• 2 bell peppers, thinly sliced
• 2 small summer squash, thickly sliced
• 1 pint cherry tomatoes, halved
• 1 1/2 Tbsp. avocado oil
• 1/4 tsp. McCormick® Coarse Ground Black Pepper
• 1/4 tsp. salt

Dijon Vinaigrette:

• 1 1/2 Tbsp. olive oil
• 2 Tbsp. red wine vinegar
• 1 tsp. Dijon mustard
• 2 tsp. fresh tarragon
• 2 tsp. fresh oregano
• 2 Tbsp. chopped parsley
• 2 Tbsp. chopped chives
• 1/4 tsp. McCormick® Coarse Ground Black Pepper
• 1/4 tsp. salt

Directions:

1. Preheat grill. Prepare a grilling or cast iron pan by spraying with avocado oil.
2. In a large bowl, toss the vegetables with avocado oil, pepper and salt. Place the vegetables in pan. Cook until tender, flipping halfway through (2-4 minutes).
3. Remove the vegetables to the bowl. Cover with foil to let carryover heat continue the cooking (5 minutes). Remove foil and let come down to room temperature (20 minutes).
4. While vegetables cool, whisk together vinaigrette ingredients.
5. When vegetables are at room temperature, toss them with the vinaigrette to serve.

Nutritional Information

Amount per serving:

• Calories 85
• Fat 5.5 g
• Saturated Fat 1 g
• Cholesterol 0 mg
• Sodium 160 mg
• Carbohydrate 8 g
• Fiber 3 g
• Sugar 4 g
• Added Sugar 0 g
• Protein 3 g