Grilled Veggies with Mustard Vinaigrette

Name: Grilled Veggies with Mustard Vinaigrette
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 10 servings (3/4 cup each).
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

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

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.

Nutrition 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.

Reviews

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Average Rating:

bonito15

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.
justmbeth

Jul 25, 2015

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