Grilled Summer Vegetable Salad

Grilled Summer Vegetable Salad

Nutritional Information: 190 calories, 13 g fat, 2.3 g sat fat, 12 g carb, 3.1 g fiber, 9.5 g protein

Servings: 6

Heart Smart Lactose Intolerant Gluten Free Soy Free Vegetarian


  • ¼ cup lemon juice
  • 1 tsp lemon zest
  • 2 tsp dijon mustard
  • ¼ cup plus 2 tablespoons olive oil
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon shallot, finely minced
  • 1 lb. asparagus, trimmed
  • 2 medium-size portobello mushrooms, stems removed
  • 1 large red onion, cut into ½-inch rings
  • 1 zucchini, cut in half then quartered lengthwise
  • 2 bell peppers (red, orange or yellow)
  • 6 cups baby arugula
  • 2 cups GO Veggie! Lactose Free, Rice Mozzarella Shreds


Whisk together lemon juice and zest, olive oil, mustard, parsley, basil and shallot in a small bowl. Season to taste with salt and pepper.

Toss the vegetables with the remaining 2 tablespoons of olive oil. Season with salt and pepper.

Coat grill or grill pan with oil or nonstick cooking spray. Preheat to medium-high heat.

Grill vegetables 6 to 8 minutes, turning occasionally, or until tender and lightly charred: Asparagus and peppers for 1-2 minute per side, and onions, mushrooms and zucchini for 2-3 minutes per side

Remove stem and seeds and slice the peppers.

Separate the onion rings

Slice the Portobello mushrooms

Toss the vegetables, baby arugula and ¼ cup (or more) of salad dressing in a large bowl. Top with cheese.

Created by: Amie Valpone HHC, AADP is the Editor-in-Chief of, GO Veggie! chef ambassador, a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer and Writer specializing in simple gluten-free and dairy-free ‘Clean’ recipes for the home cook. ©Amie Valpone 2014