Grilled Vegetable Salad With Tarragon Vinaigrette Recipe

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)

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.

No additional tips available.

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

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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.

Grilled Vegetable Salad With Tarragon Vinaigrette

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