Grilled Vegetable Salad with Hot Vinaigrette

by Sarah on April 28, 2014

Undercover Caterer :: Grilled Vegetable Salad with Hot Vinaigrette

Warm weather approaches and of course that equals weekend cookouts.  While you’re out there, throw a few extra vegetables on the grill and put them away for an easy dinner after work.  Because nothing makes a gal happier on a Monday night is a dinner that practically makes itself.

Undercover Caterer :: Grilled Vegetable Salad with Hot Vinaigrette

What I’ve got here is potatoes, onions, eggplant and asparagus.  I think you could use anything at all—just have some potatoes as the base ingredient. Grilled leeks, peppers, zucchini…really anything else would be swell.

Undercover Caterer :: Grilled Vegetable Salad with Hot Vinaigrette

Next up is hot dressing…not unlike a hot bacon vinaigrette of the spinach salads of yore.  Except not with bacon.  Unless you want it of course.  Who am I to stop you from indulging your bacon craving?  It’s simple.  Garlic, shallot, rosemary, wine vinegar and oil.  Some sugar or honey too.  Salt and pepper, natch.

Undercover Caterer :: Grilled Vegetable Salad with Hot Vinaigrette

Toss it all together and you’ve got yourself dinner.

Grilled Vegetable Salad with Hot Vinaigrette

Ingredients

  • 6 small new potatoes, grilled
  • 1 Japanese eggplant, grilled
  • 1 bunch asparagus, grilled
  • 1 yellow onion, cut into thick rings and grilled
  • 1 medium sprig rosemary
  • 1/2 shallot, minced
  • 1 clove garlic, minced
  • 1 tsp dijon or brown mustard
  • 2-3 Tbsp red wine vinegar, or to taste
  • 1/3 cup olive oil, approx
  • 1/2 tsp sugar or honey
  • salt and pepper

Instructions

  • Grill vegetables (in advance or not), and cut into bite-sized pieces. Let veggies come to room temperature if they were refrigerated.
  • Heat the oil over medium heat. Add shallot, garlic and rosemary and let cook until translucent but not browned. Add the mustard, vinegar, sugar or honey and season with salt and pepper.
  • Pour the hot dressing over the vegetables and mix until coated. Taste and season with salt and pepper.
http://www.undercovercaterer.com/2014/04/grilled-vegetable-salad-with-hot-vinaigrette-recipe/


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