Grilled Vegetables with Mixed Greens and Blue Cheese Dresssing

by Brennans Market Admin

Serving Size:Serves 4


2 Tablespoons Red Wine vinegar
2 teaspoons Dijon Mustard
9 Tablespoons, divided, plus more for brushing  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

Adapted From:

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