Grilled Veggie Salad with Dijon Vinaigrette - 2 Guiding Stars
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This simple concept for a salad is going to be at its best with whatever veggies are in season and fresh. It’s the perfect side for a grilling day, but if you’re not grilling, you can make it on the stovetop just as easily.

Tip: If you have a grill pan, this is the perfect recipe to use it to impart grill marks to your veggies.



  • 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


  1. Preheat a cast iron pan on your grill on high.
  2. 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).
  3. 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).
  4. While vegetables cool, whisk together vinaigrette ingredients.
  5. When vegetables are at room temperature, toss them with the vinaigrette to serve.
Nutritional analysis per serving: Calories 85; Total Fat 5.5g (7% Daily Value); Saturated Fat 1g (4% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 160mg (7% DV); Total Carbohydrate 8g (3% DV); Dietary Fiber 3g (11% DV); Total Sugars 4g; Includes 0g Added Sugars (0% DV); Protein 3g; Vitamin D 0% DV; Calcium 4% DV; Iron 10% DV; Potassium 8% DV; Vitamin C 60% DV; Vitamin K 60% DV; Copper 20% DV.
Recipe by Guiding Stars at
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796