Grilled Vegetable Salad Recipe

Vegetables are amazing when they are grilled. Just a different way of cooking them, and they are completely transformed! This recipe is a grilled vegetable salad filled with asparagus and zucchini with a delicious basil vinaigrette. Ingredients: 1 bunch of asparagus 3 medium zucchini 1 tbsp olive oil Freshly cracked sea salt and pepper For the vinaigrette: Zest and juice from 1 lemon 1 tbsp olive oil 1 garlic clove, grated or minced 1/4 cup chopped fresh basil 3 minced scallions 1/4 tsp red pepper flakes Freshly cracked sea salt and pepper Instructions: Heat the grill to medium-high heat. Prepare the asparagus by trimming the ends. Cut the ends off the zucchini and slice in half. Toss in olive oil and season with salt and pepper. Add the zucchini to the grill, flipping after about 6-7 minutes. Add the asparagus and cook for about 5 minutes per side. The zucchini and asparagus are ready when they are easily pierced with a fork. Meanwhile, prepare the vinaigrette. In a bowl, whisk together the lemon zest/juice, olive oil, basil, garlic, scallions, red pepper flakes, salt, and pepper. When the zucchini and asparagus are fork-tender, remove them from the grill and chop into about 1 inch pieces. Add the chopped veggies to the bowl with the vinaigrette and lightly toss to combine.