A white plate with grilled vegetables including potatoes, asparagus, red bell peppers, and red onions, garnished with fresh basil leaves.

Recipes /

Grilled Vegetable Salad with Pesto Dressing

Name: Grilled Vegetable Salad with Pesto Dressing
Prep time: 10 minutes
Cook time: 14 minutes
Total time: 24 minutes
Ingredients: Vegetable

Serves 4

Total Time 24 minutes

Prep Time 10 minutes

Cook Time 14 minutes

Ingredients

For Pesto Dressing
1 cup fresh basil leaves
1 cup fresh parsley 
2 tablespoons lightly toasted pine nuts 
¼ cup grated Parmesan cheese 
2 teaspoons minced garlic 
⅓ cup Kikkoman® Rice Vinegar 
⅓ cup olive oil 
½ teaspoon salt 

For Grilled Vegetables
2 cups baby potatoes, halved 
8 baby portobello mushrooms
1 red bell pepper, cut into large strips
8 asparagus spears, ends trimmed 
1 thick slice of red onion, peeled 
2 tablespoons olive oil
Salt and pepper to taste 

Directions

Heat a medium pot of water over medium heat until boiling. Add potatoes and parboil 6-8 minutes, until tender but still firm. 
While potatoes cook, combine ingredients for dressing in a food processor and pulse until smooth. Transfer to a jar and set aside. 
Drain potatoes and transfer to a plate or baking sheet. Thread mushrooms on skewers and place on baking sheet. Add bell peppers, asparagus, red onion. Brush vegetables liberally with olive oil and season with salt and pepper. 
Heat a large grill pan or outdoor grill over medium-high heat (about 400ºF-450ºF) and grease with cooking oil. Place vegetables on grill and cook for 3 minutes on each side. 
Transfer grilled vegetables to a cutting board and cool for 5 minutes. Slice large vegetables into small pieces and arrange on serving plate. 
Top with pesto dressing and gently toss to coat. Serve warm. Salad can also be refrigerated for 1 hour and served chilled.