![The Homestyle Family Cookbook](https://art.whisk.com/image/upload/fl_progressive,h_36,w_36,c_fill,dpr_2.0/v1697417797/v3/users/uploads/b13fc67ba58ef6272d363f43e9ebc45e.jpg)
By The Homestyle Family Cookbook
Grilled Veggies with Mustard Vinaigrette
4 steps
Prep:20minCook:15min
Updated at: Thu, 17 Aug 2023 01:10:53 GMT
Nutrition balance score
Good
Glycemic Index
27
Low
Glycemic Load
2
Low
Nutrition per serving
Calories144.8 kcal (7%)
Total Fat12.2 g (17%)
Carbs8.6 g (3%)
Sugars6.3 g (7%)
Protein1.6 g (3%)
Sodium145.2 mg (7%)
Fiber1.8 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
![ ¼ cup red wine vinegar](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1552312249/custom_upload/f081536e87476daca9f763aeafd55a70.jpg)
¼ cupred wine vinegar
![ 1 tablespoon Dijon mustard](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764539/graph/fooddb/2a1acb15315f025eacac6bfb15b5cff2.jpg)
1 tablespoonDijon mustard
![ 1 tablespoon honey](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1552312219/custom_upload/b3aac5d03ef91144f11eef1272e04e1a.jpg)
1 tablespoonhoney
![ ½ teaspoon salt](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550765002/graph/fooddb/eb238db694872ac4ebb19f67029d0f81.jpg)
½ teaspoonsalt
![ 1/8 teaspoon pepper](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764843/graph/fooddb/50e15d7f550e17e36816598ba5504cca.jpg)
⅛ teaspoonpepper
![ ¼ cup canola oil](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550763226/graph/fooddb/725aed9a863d8e491be183b06b58408e.jpg)
¼ cupcanola oil
![ ¼ cup olive oil](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764527/graph/fooddb/98895c89dcf2029e3f512773f9b12a3c.jpg)
¼ cupolive oil
Vegetables
Instructions
Step 1
1. In a small bowl, whisk the first 5 ingredients. Gradually whisk in oils until blended.
Step 2
2. Peel and quarter each sweet onion, leaving root ends intact. Cut zucchini and yellow squash lengthwise into 1/2-in.-thick slices. Lightly spritz onions, zucchini, yellow squash and remaining vegetables with cooking spray, turning to coat all sides.
Step 3
3. Grill sweet onions, covered, over medium heat 15-20 minutes until tender, turning occasionally. Grill zucchini, squash and peppers, covered, over medium heat 10-15 minutes or until crisp-tender and lightly charred, turning once. Grill green onions, covered, 2-4 minutes or until lightly charred, turning once.
Step 4
4. Cut vegetables into bite-sized pieces, place in a large bowl. Add 1/2 cup vinaigrette and toss to coat. Serve with remaining vinaigrette.
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