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Green Fields Market | McCusker's Market

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Grilled Veggies with Smoked Paprika Vinaigrette

03/13/2024

Recipe from Grocery.coop

Topped with paprikas, fresh basil and Dijon vinaigrette, this grilled veggie salad is bursting with flavor.

Ingredients
Vinaigrette
1/2 c. white wine vinegar 1/2 c. olive oil
1/3 c. honey
1/2 c. green olives
1 Tbsp. Dijon
1 Tbsp. smoked paprika
3 cloves garlic, minced
1/4 c. packed fresh basil leaves 1 tsp. sea salt

Vegetables
2 Tbsp. vegetable oil
1/2 c. baby carrots, cut in half lengthwise
1 1/2 c. halved button mushrooms
1 c. cherry tomatoes, halved
1 large red onion sliced in to 1⁄2” slices
2 zucchini, ends trimmed, halved lengthwise 1-lb. bag washed mixed salad greens

Preparation
1. Place vinaigrette ingredients in a blender or food processor. Blend until emulsified; set aside.
2. Heat grill to medium-high. Drizzle vegetables with vegetable oil. Place carrots on the grill, turning every 4-5 minutes, until you can pierce them with
a fork (15 to 20 minutes). Make a foil packet for mushrooms and tomatoes and place on the grill, or use a grilling basket to cook for 6-8 minutes, until cooked through. Next, grill the onion and zucchini until tender, approximately 3-5 minutes per side.
3. Arrange salad greens on a serving platter, place grilled vegetables atop the greens and drizzle with the vinaigrette to taste. Leftover dressing will keep refrigerated for a week or more.

Serving Suggestion
A grilled vegetable salad is a colorful accompaniment for grilled pork, chicken or burgers. For a vegetarian main dish, scoop warm quinoa pilaf onto the salad greens, and arrange the grilled veggies on top.

Nutritional Information
340 calories, 18 g. fat, 0 mg. cholesterol, 870 mg. sodium, 43 g. carbohydrate, 7 g. fiber, 8 g. protein

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Green Fields Market

Mon-Sat 8 a.m. – 8 p.m.
Sun 10 a.m. – 5 p.m.
144 Main St.
Greenfield, MA 01301
(413) 773-9567

McCusker’s Market

Open Daily 8 a.m. – 8 p.m.
Curbside pickup only:
7:30 – 8:00 a.m.
3 State St.
Shelburne Falls, MA 01370
(413) 625-2548

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