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Grilled Vegetable Salad with Sweet Onion Vinaigrette


4 medium yellow squash

3 medium Zucchini

2 medium egg plants (3/4 lb. each)

2 red bell peppers quartered and seeded

2 lbs. asparagus, ends trimmed

1 medium sweet onion cut into 1/3 inch slices

1/4 C evoo (Extra Virgin Olive Oil)

1/2 t salt

1/2 t fresh ground pepper


Trim ends of squash, zucchini and egg plants.  Cut lengthwise, on a diagonal, into 1/2 inch slices.  Arrange all veggies in a large baking pan and brush them with oil. Sprinkle on salt and pepper and then grill until tender, turn once.  Use a pan with ridges to get grill marks.  Arrange veggies on a platter.  Cover with dressing.


1/4 C lemon juice

1/4 C white wine vinegar

1/4 C minced fresh herbs (parsley, basil, dill etc.)

3 T evoo

1 T Dijon mustard

1/2 t sugar

1/2 t salt

1/2 t fresh ground black pepper

3 garlic cloves pealed

1 medium onion cut into 1/2 inch slices and grilled until tender

Combine all, but onions.  Puree in a blender,  Let stand fior an hour, then add the onion.  Served at room temperature.


Calories 70, Carbohydrates 11g, Protein 3.4g, Fat 3g, Fiber 4g.

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