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Grilled Veggies with Mustard Vinaigrette

I make this healthy and inviting side dish whenever friends come over for a cookout. The honeyed vinaigrette lets the veggies shine. —Shelly Graver, Lansdale, Pennsylvania
  • Total Time
    Prep: 20 min. Grill: 15 min.
  • Makes
    10 servings (3/4 cup each)


  • 1/4 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup canola oil
  • 1/4 cup olive oil
  • 2 large sweet onions
  • 2 medium zucchini
  • 2 yellow summer squash
  • 2 large sweet red peppers, halved and seeded
  • 1 bunch green onions, trimmed
  • Cooking spray


  • In a small bowl, whisk the first 5 ingredients. Gradually whisk in oils until blended.
  • Peel and quarter each sweet onion, leaving root ends intact. Cut zucchini and yellow squash lengthwise into 1/2-in.-thick slices. Lightly spritz onions, zucchini, yellow squash and remaining vegetables with cooking spray, turning to coat all sides.
  • Grill sweet onions, covered, over medium heat 15-20 minutes until tender, turning occasionally. Grill zucchini, squash and peppers, covered, over medium heat 10-15 minutes or until crisp-tender and lightly charred, turning once. Grill green onions, covered, 2-4 minutes or until lightly charred, turning once.
  • Cut vegetables into bite-sized pieces; place in a large bowl. Add 1/2 cup vinaigrette and toss to coat. Serve with remaining vinaigrette.
Nutrition Facts
3/4 cup: 155 calories, 12g fat (1g saturated fat), 0 cholesterol, 166mg sodium, 13g carbohydrate (8g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 2-1/2 fat, 1 vegetable, 1/2 starch.

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