Grilled Mixed Vegetable Salad Print this recipe

Ingredients

• * If fresh tarragon is unavailable substitute 2 teaspoons of dried tarragon
• 1/4 cup of your favorite hard cheese, grated (e.g. Asiago or Parmigiano-Reggiano) (optional)
• 2 bunches of 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 and sliced
• 4 medium or large portabella mushroom caps, stems removed and cleaned

marinade

• 1 cup olive oil
• 1/2 cup rice wine vinegar
• 2 tablespoons freshly chopped tarragon*
• Kosher salt and fresh ground pepper to taste

Instructions

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.

Credit

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©.