Grilled Veggies with Mustard Vinaigrette Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
- 1/2 teaspoon salt
- 1 tablespoon dijon mustard
- 1/8 teaspoon pepper
- cooking spray
- 1/4 cup olive oil
- 1 tablespoon honey
- 1/4 cup red wine vinegar
- 1/4 cup canola oil
- 2 medium zucchini
- 2 large sweet onions
- vegetables:
- 2 yellow summer squash
- 2 large sweet red peppers halved and seeded
- 1 bunch green onions trimmed
- Carbohydrate 7.32833677682294 g
- Cholesterol 0 mg
- Fat 7.15864424160118 g
- Fiber 1.0849643025296 g
- Protein 1.07864260303697 g
- Saturated Fat 0.62076261569759 g
- Serving Size 1 1 serving (120g)
- Sodium 26.5775267227534 mg
- Sugar 6.24337247429334 g
- Trans Fat 0.18178882303134 g
- Calories 94 calories
Directions In a small bowl, whisk the first five ingredients. Gradually whisk in oils until blended. Peel and quarter each sweet onion, leaving root ends intact. Cut zucchini and yellow squash lengthwise into 1/2-in.-thick slices. Lightly spritz onions, zucchini, yellow squash and remaining vegetables with cooking spray, turning to coat all sides. Grill sweet onions, covered, over medium heat 15-20 minutes until tender, turning occasionally. Grill zucchini, squash and peppers, covered, over medium heat 10-15 minutes or until crisp-tender and lightly charred, turning once. Grill green onions, covered, 2-4 minutes or until lightly charred, turning once. Cut vegetables into bite-size pieces; place in a large bowl. Add 1/2 cup vinaigrette and toss to coat. Serve with remaining vinaigrette. Yield: 10 servings (3/4 cup each). Originally published as Grilled Veggies with Mustard Vinegarette in Taste of Home April/May 2015, p58 Print Add to Recipe Box Email a Friend
