Name: Grilled Vegetables with Mixed Greens and Blue Cheese Dressing
Cook time: 45 minutes
Total time: 45 minutes
Yield: 4 main-course servings
Ingredients: 2 tablespoons red wine vinegar; 2 teaspoons Dijon mustard; 9 tablespoons extra-virgin olive oil, divided, plus more for brushing; 1/2 cup crumbled blue cheese (such as Maytag; about 2 ounces); 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; 10 baby beets (about 11/2 inches in diameter), trimmed, scrubbed, halved crosswise; 1 large red onion, cut into 1/3-inch-thick slices; 1 5-ounce package mixed baby greens

As this recipe proves, barbecue isn't just about the meat. Veggies taste even better when they're grilled. Add some crumbled Maytag blue cheese and a bright dressing for a meal that even a carnivore could love.

Recipe information

Total Time
45 minutes
Yield
4 main-course servings

Ingredients

2 tablespoons red wine vinegar

2 teaspoons Dijon mustard

9 tablespoons extra-virgin olive oil, divided, plus more for brushing

1/2 cup crumbled blue cheese (such as Maytag; about 2 ounces)

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

10 baby beets (about 11/2 inches in diameter), trimmed, scrubbed, halved crosswise

1 large red onion, cut into 1/3-inch-thick slices

1 5-ounce package mixed baby greens

Preparation

Step 1
Whisk vinegar, Dijon mustard, and 5 tablespoons oil in small bowl. Stir in cheese. Season dressing with salt and generous amount of pepper.
Step 2
Prepare barbecue (medium-high heat); brush grill with oil. Place all vegetables except beets, onion, and baby greens in large bowl; drizzle with remaining 4 tablespoons oil and toss to coat. Transfer to large rimmed baking sheet. Place beets in same bowl; toss to coat with any remaining oil in bowl and transfer to 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 beets, potatoes, and fennel, turning occasionally, and about 4 minutes per side for zucchini, peppers, onion slices, and mushrooms.
Step 3
Mound greens in center of 4 plates. Scatter onion slices over greens. Arrange vegetables around greens. Drizzle dressing over and serve.

Nutrition Per Serving

Per serving: 526.83 kcal calories

63.5 % calories from fat

37.18 g fat

7.73 g saturated fat

12.66 mg cholesterol

42.39 g carbohydrates

9.14 g dietary fiber

10.34 g total sugars

33.25 g net carbohydrates

10.38 g protein

#### Nutritional analysis provided by Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Nutrition Per Serving

Recipe notes