Colorful grilled vegetables are tossed with a Dijon vinaigrette for the perfect summer side dish.
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
235 Calories
Recipe Instructions
Step 1
Preheat grill for medium heat and lightly oil the grate.
Step 2
Arrange asparagus, zucchini, yellow squash, red onion, and red bell peppers on preheated grill; cook until vegetables are tender and slightly charred, 10 to 15 minutes. Remove vegetables from grill and cut into bite-sized pieces.
Step 3
Whisk olive oil, red wine vinegar, Dijon mustard, garlic, salt, and black pepper together in a bowl to make the dressing. Toss vegetables with dressing in a bowl. Serve warm or at room temperature.
Ingredients
1 clove garlic, minced
salt and ground black pepper to taste
¼ cup red wine vinegar
2 red bell peppers, halved and seeded
1 tablespoon Dijon mustard
1 pound fresh asparagus, trimmed
½ cup extra-virgin olive oil
2 zucchini, ends trimmed and halved lengthwise
2 yellow squash, ends trimmed and halved lengthwise
1 large red onion, sliced into 1/2-inch thick slices
