Grilled Veggies with Smoked Paprika Vinaigrette

Recipe from

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.

Prep Time

10 minutes

Cook Time

20 minutes


4 Servings


1⁄2 cup white wine vinegar
1⁄2 cup olive oil
1⁄3 cup honey
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 cups mushrooms, button (halved)
1 cup tomato, cherry (halved)
1 onion, red (sliced into 1/2-inch thick slices)
2 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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