Grilled Vegetable Salad

A savory side dish of grilled vegetables lightly dressed in a classic vinaigrette.

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.

Per Serving: 235 calories; protein 3.8g; carbohydrates 13.9g; fat 19.2g; sodium 74.5mg.

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