Grilled Vegetable Salad with Herby Lemon Vinaigrette

Ingredients

• Lemon juice

  Raw

  1 cup or 244g

• Honey

  ⅓ cup or 113g

• Dijon mustard

  Grey poupon

  2 tbsp or 30g

• Olive oil

  Salad or cooking

  ⅔ cup or 144g

• Shallots

  Raw

  3 tbsp chopped or 30g

• Thyme

  Fresh

  1 tbsp or 2g

• Rosemary

  Fresh

  ½ tbsp or 0.8g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Corn

  Sweet, yellow, raw

  4 ear, medium yiel or 408g

• Squash

  Summer, all varieties, raw

  4 small or 472g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Red bell pepper

  Sweet, raw

  2 large (2-1/4 per pound, approx 3-3/4" lo or 328g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Asparagus

  Raw

  1 lb or 453g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Grape tomatoes

  Red, ripe, raw, year round average

  16 oz or 454g

• Blue cheese

  1 cup, crumbled, not packed or 135g

Directions

1. In a small bowl or lidded jar, whisk together lemon juice, honey, and Dijon mustard. Gradually drizzle in olive oil while whisking until the dressing is emulsified. Stir in shallots, thyme, rosemary, salt, and pepper. Set aside.
2. Preheat the grill to 400°F and ensure the grates are clean and oiled.
3. Place the prepared corn, squash, zucchini, bell pepper, onion, and asparagus on a large baking sheet. Drizzle with olive oil, ensuring the onion rings remain intact. Season with salt and pepper and toss to coat evenly.
4. Grill the vegetables in batches if necessary, turning with tongs until charred and cooked to your liking. Remove from the grill once done.
5. Once cooled, cut the corn kernels off the cob and chop the vegetables into bite-sized pieces. Combine in a large bowl with the halved tomatoes, add the vinaigrette, and toss to coat.
6. Sprinkle with blue cheese and serve warm.

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