Grilled Vegetable Salad

A savory side dish of grilled vegetables lightly dressed in a classic vinaigrette.

Step: 1

Preheat grill for medium heat and lightly oil the grate.

Step: 2

Arrange asparagus, zucchini, yellow squash, red onion, and red bell peppers on preheated grill; cook until vegetables are tender and slightly charred, 10 to 15 minutes. Remove vegetables from grill and cut into bite-sized pieces.

Step: 3

Whisk olive oil, red wine vinegar, Dijon mustard, garlic, salt, and black pepper together in a bowl to make the dressing. Toss vegetables with dressing in a bowl. Serve warm or at room temperature.

Per Serving: 235 calories; protein 3.8g; carbohydrates 13.9g; fat 19.2g; sodium 74.5mg.

Deciding stay in and make food your food instead of eat in the evening out is already a process in the right direction if you’re focusing on eating healthier. There’s no best way to know exactly what’s going into the food you’re eat than by making it homemade Mastering the main dish is only half the process , though . And once you’ve perfected your chicken, steak, or fish, it’s time to make your attention to the ever- focusing side dishes.

A side dish can easily derail your health goals, as sugar , sodium, fat, and calories would all get than high quickly if you’re not careful . But with our good practise of cook on side dish recipes, you won’t ever run into that problem .