Grilled Vegetable Salad with Poppy Seed Dressing

Name: Grilled Vegetable Salad with Poppy Seed Dressing
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Europe, Italian
Ingredients: 2 tablespoons canola oil; 1 tablespoon cider vinegar; 2 teaspoons sugar; 1/2 teaspoon grated onion; 1/2 teaspoon poppy seeds; 1/4 teaspoon ground mustard; Dash salt; SALAD:; 1 small zucchini, cut into 3/4-inch pieces; 1 small sweet yellow pepper, cut into 1-inch pieces; 2/3 cup cherry tomatoes; 2 teaspoons olive oil; 1/4 teaspoon salt; 1/8 teaspoon freshly ground pepper; 2 teaspoons minced fresh basil; 2 teaspoons minced fresh parsley; 1 teaspoon minced fresh thyme

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep/Total Time: 25 min.

By Taste Of Home Editorial Team

Recipe by Laura Mast, Defiance, Ohio

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 13, 2022

My Italian-style grilled veggies have a wonderful sweet and sour dressing. Best of all, I pick the fresh veggies and herbs from my garden. —Laura Mast, Defiance, Ohio

Grill Wok

Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.

TEST KITCHEN APPROVED

Grilled Vegetable Salad with Poppy Seed Dressing

2 Reviews Add your review

Yield:2 servings

Prep:15 min

Cook:10 min

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Ingredients

2 tablespoons canola oil
1 tablespoon cider vinegar
2 teaspoons sugar
1/2 teaspoon grated onion
1/2 teaspoon poppy seeds
1/4 teaspoon ground mustard
Dash salt
salad:

1 small zucchini, cut into 3/4-inch pieces
1 small sweet yellow pepper, cut into 1-inch pieces
2/3 cup cherry tomatoes
2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 teaspoons minced fresh basil
2 teaspoons minced fresh parsley
1 teaspoon minced fresh thyme

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Directions

1
In a small bowl, whisk the first seven ingredients until blended. Refrigerate until serving.

2
In a large bowl, combine zucchini, yellow pepper and tomatoes. Add oil, salt and pepper; toss to coat. Transfer to a grill wok or an open grill basket; place on grill rack. Grill, covered, over medium-high heat 10-12 minutes or until vegetables are crisp-tender, stirring occasionally.
3
Transfer vegetables to a serving bowl; sprinkle with herbs. Serve with dressing.