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.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Preheat a grill or grill pan to medium-high heat.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Chop the grilled vegetables into bite-sized pieces and arrange them on a large serving platter or bowl with the mixed greens.

Step 7

Drizzle the tarragon vinaigrette over the salad and toss gently to combine.

Step 8

Serve immediately, either warm or at room temperature, and enjoy!

Nutrition Facts

Serving size	(2264.4g)

Amount per serving	% Daily Value*
Calories	1111.2

Total Fat 62.1g	0%
Saturated Fat 9.9g	0%
Polyunsaturated Fat 6.7g
Cholesterol 0mg	0%
Sodium 6908.5mg	0%
Total Carbohydrate 124.4g	0%
Dietary Fiber 38.7g	0%
Total Sugars 82.0g
Protein 29.1g	0%

Vitamin D 0IU	0%
Calcium 465.7mg	0%
Iron 17.7mg	0%
Potassium 4946.7mg	0%

*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.

Source of Calories

Fat: 47.7%

Protein: 9.9%

Carbs: 42.4%