Grilled Vegetable and Garlic Salad

Name: Grilled Vegetable and Garlic Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 to 6 servings
Ingredients: 1 small clove garlic, finely chopped; 1 pinch crushed red pepper flakes; 1 teaspoon (5 ml) Dijon mustard; 1 teaspoon (5 ml) sugar; 3 tablespoons (45 ml) white wine vinegar; 1/4 cup (60 ml) olive oil; Fleur de sel; Pepper; 1 lb (454 g) small asparagus, trimmed; 2 zucchini, cut in half lengthwise; 2 bell peppers, cut into wedges; 4 whole green onions; 8 oz (227 g) white button mushrooms, halved; 2 tablespoons (30 ml) olive oil; 2 cups (500 ml) cherry tomatoes, halved

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Preparation 20 MIN

Cooking 10 MIN
Makes 4 to 6 servings

Ingredients
Preparation

Ingredients

Dressing

1 small clove garlic, finely chopped
1 pinch crushed red pepper flakes
1 teaspoon (5 ml) Dijon mustard
1 teaspoon (5 ml) sugar
3 tablespoons (45 ml) white wine vinegar
1/4 cup (60 ml) olive oil
Fleur de sel
Pepper

Salad

1 lb (454 g) small asparagus, trimmed
2 zucchini, cut in half lengthwise
2 bell peppers, cut into wedges
4 whole green onions
8 oz (227 g) white button mushrooms, halved
2 tablespoons (30 ml) olive oil
2 cups (500 ml) cherry tomatoes, halved

Preparation

Dressing

On a work surface, chop the garlic with the pepper flakes. In a bowl, combine all the ingredients with a whisk. Season with salt and pepper.

Salad

Preheat the grill, setting the burners on high. Oil the grate.
Place the vegetables, except for the tomatoes, on a large baking sheet and brush with the oil. Season with salt and pepper. Grill the mushrooms in a grill wok with holes or threaded on wooden skewers. Grill the vegetables until tender. Cut the cooked zucchini into thick slices. Place the grilled vegetables and tomatoes in a large serving platter and drizzle with the dressing.