Grilled Mixed Vegetable Salad

Grilled Mixed Vegetable Salad Print this recipe

Yields: 6 servings
Cook time: 15 minutes Prep time: 20 minutes


  • * If fresh tarragon is unavailable, substitute 2 teaspoons of dried tarragon
  • ¼ cup your favorite hard cheese grated, (e.g. Asiago or Parmigiano-Reggiano), (optional)
  • 2 bunches asparagus bottoms trimmed off
  • 2 red bell peppers cut into strips
  • 2 yellow bell peppers cut into strips
  • 2 yellow squash sliced
  • 2 zucchinis sliced
  • 20 small fingerling potatoes halved
  • 3 large sweet onions peeled, sliced
  • 4 medium, or large portabella mushroom caps, stems removed, cleaned


  • 1 cup olive oil
  • ½ cup red wine vinegar
  • 2 tablespoons freshly chopped tarragon *
  • fresh ground pepper to taste


  1. Preheat the grill using Kingsford® charcoal, until briquets are consistently ashed over.
  2. In a large bowl combine marinade ingredients. Add vegetables and toss until well coated.
  3. Arrange the vegetables in a single layer on the grill and cook for 5-7 minutes on each side or until the vegetables have softened and grill marks are present. Remove from heat.
  4. Serve grilled vegetables on a platter. Top with grated cheese, if desired.


  1. Recipe created by Chef David Rook of Copia Restaurant and Wine Bar in St. Louis on behalf of the Walmart Choice Steak Challenge presented by Kingsford® charcoal and Coca-Cola©.
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