Grilled Vegetable Salad With Tarragon Vinaigrette

Name: Grilled Vegetable Salad With Tarragon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb French haricots vert, trimmed (thin green beans); 1 1/2 lbs new potatoes, washed and cut in half; 3 large zucchini, sliced lengthwise; 2 large sweet onions, sliced 1/4 inch thick; 1 large red pepper; 1 large yellow pepper; 3 (4 inch) portobello mushroom caps; olive oil (for basting); 1 head romaine lettuce, chopped (optonal); salt; pepper; Garnish; 1 cup feta cheese, crumbled; 3/4 cup chopped walnuts, toasted; 1 sprig fresh tarragon; Vinaigrette; 1/3 cup white wine vinegar; 2 teaspoons whole grain mustard (to taste); 1 teaspoon Dijon mustard (to taste); 2 small shallots, diced; 1/2 teaspoon garlic, minced; 1 cup salad oil (I used red pepper infused olive oil); 2 tablespoons fresh tarragon, coarsely chopped (and muddled); 1 teaspoon lemon pepper (to taste); 1 pinch sugar (to taste)

Fresh, crisp and full of flavor — this Grilled Vegetable Salad With Tarragon Vinaigrette is a must-try. Made with haricots vert, new potatoes, zucchini …

This Grilled Vegetable Salad With Tarragon Vinaigrette relies on simple, everyday ingredients such as large red pepper, large yellow pepper, olive oil (for basting) and salt. It comes together quickly and makes 4 servings, at about 1117 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Servings: persons

1 lb French haricots vert, trimmed (thin green beans)
1 1/2 lbs new potatoes, washed and cut in half
3 large zucchini, sliced lengthwise
2 large sweet onions, sliced 1/4 inch thick
1 large red pepper
1 large yellow pepper
3 (4 inch) portobello mushroom caps
olive oil (for basting)
1 head romaine lettuce, chopped (optonal)
salt
pepper
Garnish
1 cup feta cheese, crumbled
3/4 cup chopped walnuts, toasted
1 sprig fresh tarragon
Vinaigrette
1/3 cup white wine vinegar
2 teaspoons whole grain mustard (to taste)
1 teaspoon Dijon mustard (to taste)
2 small shallots, diced
1/2 teaspoon garlic, minced
1 cup salad oil (I used red pepper infused olive oil)
2 tablespoons fresh tarragon, coarsely chopped (and muddled)
1 teaspoon lemon pepper (to taste)
1 pinch sugar (to taste)

1
Chill salad plates.
2
VINAIGRETTE:
3
Muddle the tarragon with a mortar and pestle (or mash between to tablespoons).
4
In a small bowl, whisk together vinegar and mustards. Add oil in a slow stream, whisking until well blended. Stir in shallots, garlic and and tarragon. Add lemon pepper to taste.
5
BLANCH BEANS:
6
Bring a large pot of salted water to a rapid boil.
7
Drop the beans into the rapidly boiling water and bring back to a boil and cook uncovered for 8 - 10 minutes, testing the the beans after 8 minutes.
8
Once desired doneness is reached, immediately drain in colander and run cold water over them to stop the cooking process.
9
Drain and transfer to a mixing bowl, toss with 1/4 cup vinaigrette; set aside.
10
PREPARE VEGETABLES FOR GRILLING:
11
Salt zucchini and place cut side down on wire rack which has been placed on cookie sheet to collect the water. Allow to sit for 20 minutes.
12
Place potatoes in a steamer (or use a microwave steam bag) and steam until partially cooked, approximately 4-5 minutes (less for microwave), Time will vary depending on size of the potatoes.
13
To Grill Vegetables:
14
Preheat grill and oil grate (or better yet use a grill pan, which keeps the smaller pieces from going through the grate).
15
Place peppers on grill and blacken on all sides; transfer from grill to a covered dish for 10 minutes, then peel the blackened skin off. (Do not run under water as you will lose flavor.) Cut into 1-inch pieces. Set aside.
16
Brush zucchini, onions, mushrooms and potatoes with olive oil.
17
Grill over hot coals to desired doneness, approximately 4-6 minutes per side, or until grill marks are apparent on both sides.
18
Remove from grill and cool slightly.
19
Cut vegetables into 1-inch pieces.
20
Place grilled vegetables in large bowl and toss with 1/2 cup vinaigrette; top with green beans (drizzling the vinaigrette over the vegetables).
21
Line chilled serving plates with Roamaine lettuce; top with grilled vegetables.
22
Crumb feta cheese on top; and garnish with toasted walnuts and tarragon leaves.
23
Pass remaining dressing.

1117

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 lb French haricots vert, trimmed (thin green beans), 1 1/2 lbs new potatoes, washed and cut in half, 3 large zucchini, sliced lengthwise, 2 large sweet onions, sliced 1/4 inch thick, and more.

Yes, Grilled Vegetable Salad With Tarragon Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Info

Servings
4 servings
Calories
1117 kcal
Category
Salads

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