FOODILY is moving homes! Before May 30th, please log in to keep your recipes and lists. Log in

Grilled Vegetables With Mixed Greens And Blue Cheese Dressing

Nutrition per serving    (USDA % daily values)
CAL
489
FAT
117%
CHOL
6%
SOD
22%

Comments

Add a comment

Ingredients for 4 servings

2 tablespoons red wine vinegar

2 teaspoons Dijon mustard

9 tablespoons extra-virgin olive oil, divided, plus more for brushing

1/2 cup crumbled blue cheese (such as Maytag; about 2 ounces)

2 medium zucchini, halved lengthwise

2 bell peppers (preferably in assorted colors), seeded, quartered lengthwise

1 pound red-skinned potatoes, scrubbed, cut into 1/3-inch-thick slices

1 fennel bulb, trimmed, cut through core into 8 wedges

8 fresh shiitake mushrooms, stemmed

10 baby beets (about 1 1/2 inches in diameter), trimmed, scrubbed, halved crosswise

1 large red onion, cut into 1/3-inch-thick slices

1 5-ounce package mixed baby greens

You might also like

Grilled Vegetable Salad With Tofu
Self Magazine
Chopped Grilled Vegetable Salad
Pamela Salzman
Grilled Vegetable Salad With Chicken And Shrimp
The Skinny
Grilled Vegetable Salad
Coastal Living
Grilled Vegetable Salad With Brown Butter Vinai...
Food Republic
Karina's Grilled Vegetable Pasta Salad Recipe
Gluten Free Goddess
Grilled Vegetable Salad
Pip & Ebby
Grilled Vegetable Salad
Use Real Butter
Warm Brown Rice And Grilled Vegetable Salad
Gluten Free Girl
Black Quinoa Salad With Grilled Vegetables, Bas...
Food52