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Grilled Vegetable Salad with Fresh Herb Vinaigrette
July 04, 2015

Oh my! This went over even better than expected at our 4th of July dinner! What a great alternative to mayo laden sides at a BBQ, so everyone went to town on the big beautiful platter covered with colorful vegetables. I changed up the vegetables a little bit and I doubled everything. I left out the corn but added whole fresh carrots with a bit of the green top left on them and a couple sliced sweet potatoes. I left everything whole and arranged around a big platter alternating colors, then drizzled with the dressing, so didn't need all of it (I used just basil, but quite a bit of it). I also drizzled with a bit of balsamic glaze. This requires some planning but it is easy. I loved not having to worry about it getting "cold" while grilling the steaks and salmon, it's great even at room temp. Thanks, Celeste! It's already been requested at our next gathering!!