Grilled Vegetable Salad with Tarragon Vinaigrette
Savor the smoky, vibrant flavors of a Grilled Vegetable Salad with Tarragon Vinaigrette—a fresh and wholesome dish perfect for any occasion! This recipe artfully combines charred zucchini, yellow squash, eggplant, and crisp asparagus with sweet red bell peppers and red onion for a medley of caramelized, grilled perfection. Tossed with peppery mixed greens and a zesty homemade tarragon vinaigrette crafted from Dijon mustard, red wine vinegar, and a touch of honey, this salad strikes the perfect balance of earthy, tangy, and sweet. Ready in just 35 minutes, it's an impressive yet easy-to-make option for barbecues, weeknight dinners, or as a colorful side dish. Serve it warm or at room temperature for a versatile, crowd-pleasing delight packed with seasonal vegetables and bold flavors.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 medium Zucchini
- 2 medium Yellow squash
- 1 large Red bell pepper
- 1 medium Eggplant
- 1 medium Red onion
- 1 bunch Asparagus
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Fresh tarragon leaves
- 1 teaspoon Dijon mustard
- 3 tablespoons Red wine vinegar
- 1 teaspoon Honey
- 6 cups Mixed greens
Instructions
Preheat a grill or grill pan to medium-high heat.
Slice the zucchini, yellow squash, and eggplant lengthwise into 1/4-inch-thick strips. Core and quarter the red bell pepper, and peel and slice the red onion into 1/2-inch-thick rings. Trim the woody ends off the asparagus.
In a large bowl, toss the prepared vegetables with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until evenly coated.
Place the vegetables on the hot grill in a single layer. Cook each side for 3-5 minutes until charred and tender, turning occasionally. Remove from the grill and let cool slightly.
In a small bowl or jar, whisk together the remaining 2 tablespoons of olive oil, chopped tarragon leaves, Dijon mustard, red wine vinegar, and honey. Taste and adjust seasoning if needed.
Chop the grilled vegetables into bite-sized pieces and arrange them on a large serving platter or bowl with the mixed greens.
Drizzle the tarragon vinaigrette over the salad and toss gently to combine.
Serve immediately, either warm or at room temperature, and enjoy!
Nutrition Facts
Calories |
262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 725 mg | 32% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 17.6 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 1360 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
