This Grilled Veggies Salad with Grilled Vidalia Onion Dressing is fresh and flavorful, perfect with almost any meal!
INGREDIENTS:
FOR THE GRILLED VEGGIES SALAD:
2 large Vidalia® onions, sliced into 1/2″ rounds, divided
2 medium zucchini, sliced 1/2″ thick on the diagonal
2 medium yellow squash, sliced 1/2″ thick on the diagonal
1 red bell pepper, seeded and sliced into 1/2″ rounds
1 orange bell pepper, seeded and sliced into 1/2″ rounds
2 ears sweet corn, husked and silk removed
olive oil
kosher salt
freshly ground black pepper
your favorite sturdy leafy greens
1/2 c. thinly sliced raddichio
FOR THE GRILLED VIDALIA ONION DRESSING:
3 large rounds of grilled Vidalia® onions (from above), chopped
1/2 c. extra-virgin olive oil
1/4 c. apple cider vinegar
1/4 c. honey
1 T. Dijon mustard
1 tsp. chopped fresh tarragon
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
DIRECTIONS:
FOR THE GRILLED VEGGIES SALAD:
Preheat grill to medium to medium-high. Make sure grates are clean, and then oil them well.
Place rounds of Vidalia onions on a large pan or platter, keeping the slices in tact. Brush both sides lightly with olive oil and sprinkle with salt and pepper. Place zucchini, yellow squash, red bell pepper, and orange bell pepper on a large pan or platter. Drizzle with olive oil and toss gently to coat evenly. Sprinkle with salt and pepper. Brush ears of corn lightly with olive oil. Sprinkle with salt and pepper. Place all veggies on hot, oiled grill grates. Let each side of each vegetable sit for a few minutes before turning, until you have nice char marks and just-softened vegetables. The corn will take a bit longer, as the ears have more surface to char. But don’t let them sit on the grill too long or the corn kernels will get over cooked and tough. Remove all grilled veggies to a large rimmed pan to cool a bit. Using a serrated knife, cut the kernels from the corn cobs.
To assemble the salad, arrange salad greens on a very large platter or rimmed pan. I like to be super casual for summer grilling and just use an 11″ x 17″ rimmed pan. Then add grilled onion rounds, zucchini, yellow squash, red bell pepper, and orange bell pepper. Sprinkle salad with radicchio and grilled corn kernels. Sprinkle with additional salt and pepper if desired. Serve with grilled Vidalia onion dressing.
