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Brennans Market

Brennan's Market

Wisconsin's Premier Market for Outstanding Flavor!

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Grilled Vegetables with Mixed Greens and Blue Cheese Dresssing

Serving Size:Serves 4


  • 2 Tablespoons Red Wine vinegar
  • 2 teaspoons Dijon Mustard
  • 9 Tablespoons, divided, plus more for brushing Brennan's Cellars Extra Virgin Olive Oil
  • 1/2 cup crumbled blue cheese
  • 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
  • 1 large red onion, cut into 1/3 inch thick slices
  • 1 5 ounce package mixed baby greens



This recipe proves that just about everything tastes better on the grill. Serves


Whisk vinegar, Dijon mustard, and 5 tablespoons oil in small bowl. Stir in cheese. Season dressing with salt and generous amount of pepper.

Prepare barbecue (medium-high heat); brush grill with oil. Place all vegetables except onion  and baby greens in large bowl; drizzle with remaining 4 tablespoons oil and toss to coat. Transfer to large rimmed baking sheet. Sprinkle vegetables with salt and pepper. 

Brush onion slices with oil; sprinkle with salt and pepper. Grill vegetables until slightly charred and tender, about 12 minutes for potatoes, and fennel, turning occasionally, and about 4 minutes per side for zucchini, peppers, onion slices, and mushrooms. 

Mound greens in center of 4 plates. Scatter onion slices over greens. Arrange vegetables around greens. Drizzle dressing over and serve

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