Grilled Veggies with Smoked Paprika Vinaigrette

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SourceRecipe from
Prep time10 minutes
Cooking time20 minutes
Total time30 minutes


A grilled vegetable salad is a colorful accompaniment for grilled pork, chicken or burgers. For a vegetarian main dish, scoop warm quinoa pilaf onto the salad greens, and arrange the grilled veggies on top.


1/2 cup
white wine vinegar
1/2 cup
olive oil
1/3 cup
1/2 cup
olives, green
1 tablespoon
Mustard, Dijon
1 tablespoon
paprika, smoked
3 cloves
garlic (minced)
1/4 cup
basil, fresh (leaves, packed)
1 teaspoon
sea salt
2 tablespoons
vegetable oil
1/2 cup
carrot (baby, cut in half lengthwise)
1 1/2 cup
mushrooms, button (halved)
1 cup
tomato, cherry (halved)
onion, red (sliced into 1/2-inch thick slices)
zucchini (ends trimmed, halved lengthwise)
1 pound
greens (mixed, washed)


Place all ingredients for the vinaigrette in a blender or food processor. Blend until emulsified and set aside.

Heat the grill over medium-high heat. Drizzle all the vegetables with the vegetable oil. Place the carrots on the grill, turning every 4 to 5 minutes, until you can pierce them with a fork (15 to 20 minutes total). Make a foil packet for the mushrooms and tomatoes and place on the grill, or use a grilling basket to cook for 6 to 8 minutes, until cooked through. Next, grill the onion and zucchini until tender, approximately 3 to 5 minutes per side. Arrange salad greens on a serving platter, place grilled vegetables atop the greens and drizzle with the vinaigrette to taste. Leftover dressing will keep refrigerated for a week or more.


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