Salad #29 - Grilled Vegetable Salad with Greens and Mustard Dressing
  •  2 medium onions
  • 1 turnip
  • 4 carrots
  • 6 small beets red and yellow
  • 2 large roasted red peppers (from a jar)
  • lettuce
  • parsley
  • 2-3 tablespoons whole grain mustard
  • 2 tablespoons olive oil
  • Zest of 1 lemon
  • Sea salt and freshly ground pepper
  1. Chop Vegetables into large pieces and coat with olive oil.
  2. Mix the oil, lemon juice, mustard and salt and pepper in a small bowl and whisk until well mixed.
  3. Heat your grill to about 400F. I found this to be about medium low on my grill.
  4. Place your vegetables on your grill and cook until cooked through. Turning occassionally. If you are using more tender vegetables this may only take a few minutes, larger root vegetables may take up to 20 minutes.
  5. Take the vegetables off the grill and chop into bite sized pieces. If you are using fresh peppers instead of jarred, place the pepper in a plastic bag for a few minutes to make it easier to take off the skin.
  6. In a large bowl, combine the lettuce, roasted chopped vegetables and dressing.
  7. Serve and enjoy.
Recipe by Talking in ALL CAPS at