Grilled Veggies with Smoked Paprika Vinaigrette



Recipe Information

Total Time: 

30 minutes



Topped with a paprika, fresh basil and Dijon vinaigrette, this grilled veggie salad is bursting with flavor.



  • 1/2 cup white wine vinegar
  • 1/2 cup olive oil
  • 1/3 cup honey
  • 1/2 cup green olives
  • 1 tablespoon Dijon
  • 1 tablespoon smoked paprika
  • 3 cloves garlic, minced
  • 1/4 cup packed fresh basil leaves
  • 1 teaspoon sea salt


  • 2 tablespoons vegetable oil
  • 1/2 cup baby carrots, cut in half lengthwise
  • 1 1/2 cups halved button mushrooms
  • 1 cup cherry tomatoes, halved
  • 1 large red onion sliced into
  • 1/2-inch thick slices
  • 2 zucchini, ends trimmed, halved lengthwise
  • 1-pound bag washed mixed salad greens


  1. Place all ingredients for the vinaigrette in a blender or food processor. Blend until emulsified and set aside.
  2. Heat the grill over medium-high heat. Drizzle all the vegetables with the vegetable oil. Place the carrots on the grill, turning every 4 to 5 minutes, until you can pierce them with a fork (15 to 20 minutes total). Make a foil packet for the mushrooms and tomatoes and place on the grill, or use a grilling basket to cook for 6 to 8 minutes, until cooked through. Next, grill the onion and zucchini until tender, approximately 3 to 5 minutes per side. Arrange salad greens on a serving platter, place grilled vegetables atop the greens and drizzle with the vinaigrette to taste. Leftover dressing will keep refrigerated for a week or more.

Serving Suggestion

A grilled vegetable salad is a colorful accompaniment for grilled pork, chicken or burgers. For a vegetarian main dish, scoop warm quinoa pilaf onto the salad greens, and arrange the grilled veggies on top.

Nutritional Information

340 calories, 18 g. fat, 0 mg. cholesterol, 870 mg. sodium, 43 g. carbohydrate, 7 g. fiber, 8 g. protein