Grilled Vegetables With Mixed Greens And Blue Cheese Dressing Recipe

Name: Grilled Vegetables With Mixed Greens And Blue Cheese Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons red wine vinegar; 2 teaspoons Dijon mustard; 9 tablespoons extra-virgin olive oil, divided, plus more for brushing; 1/2 cup crumbled blue cheese (such as Maytag; about 2 ounces); 2 medium zucchini, halved lengthwise; 2 bell peppers (preferably in assorted colors), seeded, quartered lengthwise; 1 pound red-skinned potatoes, scrubbed, cut into 1/3-inch-thick slices; 1 fennel bulb, trimmed, cut through core into 8 wedges; 8 fresh shiitake mushrooms, stemmed; 10 baby beets (about 11/2 inches in diameter), trimmed, scrubbed, halved crosswise; 1 large red onion, cut into 1/3-inch-thick slices; 1 5-ounce package mixed baby greens

Servings: persons

2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
9 tablespoons extra-virgin olive oil, divided, plus more for brushing
1/2 cup crumbled blue cheese (such as Maytag; about 2 ounces)
2 medium zucchini, halved lengthwise
2 bell peppers (preferably in assorted colors), seeded, quartered lengthwise
1 pound red-skinned potatoes, scrubbed, cut into 1/3-inch-thick slices
1 fennel bulb, trimmed, cut through core into 8 wedges
8 fresh shiitake mushrooms, stemmed
10 baby beets (about 11/2 inches in diameter), trimmed, scrubbed, halved crosswise
1 large red onion, cut into 1/3-inch-thick slices
1 5-ounce package mixed baby greens

1
Whisk vinegar, Dijon mustard, and 5 tablespoons oil in small bowl. Stir in cheese. Season dressing with salt and generous amount of pepper.
2
Prepare barbecue (medium-high heat); brush grill with oil. Place all vegetables except beets, onion, and baby greens in large bowl; drizzle with remaining 4 tablespoons oil and toss to coat. Transfer to large rimmed baking sheet. Place beets in same bowl; toss to coat with any remaining oil in bowl and transfer to baking sheet. Sprinkle vegetables with salt and pepper. Brush onion slices with oil; sprinkle with salt and pepper. Grill vegetables until slightly charred and tender, about 12 minutes for beets, potatoes, and fennel, turning occasionally, and about 4 minutes per side for zucchini, peppers, onion slices, and mushrooms.
3
Mound greens in center of 4 plates. Scatter onion slices over greens. Arrange vegetables around greens. Drizzle dressing over and serve.

522

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 12 ingredients. The key ingredients include: 2 tablespoons red wine vinegar, 2 teaspoons Dijon mustard, 9 tablespoons extra-virgin olive oil, divided, plus more for brushing, 1/2 cup crumbled blue cheese (such as Maytag; about 2 ounces), and more.

Yes, Grilled Vegetables With Mixed Greens And Blue Cheese Dressing falls under the Vegetarian 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 Vegetables With Mixed Greens And Blue Cheese Dressing

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