Grilled Veggies with Mustard Vinaigrette Recipe

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Grilled Veggies with Mustard Vinaigrette Recipe
Grilled Veggies with Mustard Vinaigrette Recipe photo by Taste of Home
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Grilled Veggies with Mustard Vinaigrette Recipe

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I make this healthy and inviting side dish whenever friends come over for a cookout. The honeyed vinaigrette lets the veggies shine. —Shelly Graver, Lansdale, Pennsylvania
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Grill: 15 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Grill: 15 min.

Ingredients

  • 1/4 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup canola oil
  • 1/4 cup olive oil
  • VEGETABLES:
  • 2 large sweet onions
  • 2 medium zucchini
  • 2 yellow summer squash
  • 2 large sweet red peppers, halved and seeded
  • 1 bunch green onions, trimmed
  • Cooking spray

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

Nutritional Facts

3/4 cup: 155 calories, 12g fat (1g saturated fat), 0 cholesterol, 166mg sodium, 13g carbohydrate (8g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 2-1/2 fat, 1 vegetable, 1/2 starch.

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  • 1/4 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup canola oil
  • 1/4 cup olive oil
  • VEGETABLES:
  • 2 large sweet onions
  • 2 medium zucchini
  • 2 yellow summer squash
  • 2 large sweet red peppers, halved and seeded
  • 1 bunch green onions, trimmed
  • Cooking spray
  1. In a small bowl, whisk the first five ingredients. Gradually whisk in oils until blended.
  2. 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.
  3. 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.
  4. 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

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Reviews forGrilled Veggies with Mustard Vinaigrette

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MY REVIEW
bonito15 User ID: 6959830 252528
Reviewed Aug. 11, 2016

"This is a really good and easy recipe - love all the varieties of veggies you can use - and the sauce is outstanding."

MY REVIEW
justmbeth User ID: 1196484 230143
Reviewed Jul. 25, 2015

"I made 1/2 recipe. I substituted a yellow pepper for the squash. Definite keeper."

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