Grilled Vegetable Salad
Ingredients
- 6 (6-inch) wooden skewers
- 2 (8-oz) pkg baby portobello mushrooms
- 4 ears corn, shucked
- 3 zucchini, cut into ¼-inch-thick planks
- 3 yellow squash, cut into ¼-inch-thick planks
- 1 large red onion, cut into ½-inch-thick slices
- 1 red bell pepper, halved
- 1 yellow bell pepper, halved
- 6 Tbsp olive oil, divided
- ½ cup chopped fresh parsley
- ¼ cup champagne vinegar (or use white wine vinegar)
- 1 Tbsp whole-grain mustard
- 1 tsp honey
- 1 pint cherry tomatoes, halved
Instructions
- Soak skewers in water to cover 30 minutes; drain.
- Preheat grill to medium-high heat. Thread mushrooms onto skewers; brush with 1 Tbsp oil, and place on a large baking sheet.
- Rub corn with 1 Tbsp oil, and place on pan. Add zucchini, squash, onion, and bell peppers; toss with 2 Tbsp oil.
- Grill vegetables, covered, 5 to 10 minutes or until browned and tender.
- Whisk together 2 Tbsp oil, parsley, vinegar, mustard, and honey in a large bowl.
- Remove mushrooms from skewers; cut in half, and add to oil mixture. Cut kernels from corn; add to mushroom mixture.
- Coarsely chop zucchini, squash, and bell peppers; add to mushroom mixture. Separate onions into rings; add to vegetables along with tomatoes. Toss, and season to taste.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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