Ingredients
- Salad:
- 1 lb. asparagus, trimmed
- 1 bunch scallions
- 2 bell peppers, thinly sliced
- 2 small summer squash, thickly sliced
- 1 pint cherry tomatoes, halved
- 1½ Tbsp. olive oil
- ¼ tsp. pepper
- ¼ tsp. salt
- Dijon Vinaigrette:
- 1½ Tbsp. olive oil
- 2 Tbsp. red wine vinegar
- 1 tsp. Dijon mustard
- 2 tsp. fresh tarragon
- 2 tsp. fresh oregano
- 2 Tbsp. chopped parsley
- 2 Tbsp. chopped chives
- ¼ tsp. pepper
- ¼ tsp. salt
Tip: Screenshot this list for easy reference while shopping
Instructions
- Preheat a cast iron pan on your grill on high.
- In a large bowl, toss the vegetables with olive oil, pepper, and salt. Place the vegetables in pan. Cook until tender, stirring halfway through (2-4 minutes).
- Remove the vegetables to the bowl. Cover with foil to let carryover heat continue the cooking (5 minutes). Remove foil and let come down to room temperature (20 minutes).
- While vegetables cool, whisk together vinaigrette ingredients.
- When vegetables are at room temperature, toss them with the vinaigrette to serve.