For the Salad:

  • 1 zucchini, cut length wise (½ inch thick)

  • 1 yellow squash, cut length wise (½ inch thick)

  • 1 pint cherry tomatoes

  • 1 red bell pepper

  • 1 yellow bell pepper

  • 1 red onion, cut into wheels (½ inch thick)

  • ¼ cup thyme

  • ¼ cup parsley

  • ¼ cup oregano

  • ½ cup olive oil

  • Pinch of salt and pepper

  • ½ bunch asparagus

For the Dressing:

  • 1 medium clove of garlic, chopped

  • 3 cups olive oil

  • 1 cup sherry vinegar

  • 3 tbsp. sherry vinegar

  • 2 tbsp. lemon juice

  • Pink of salt and pepper


Preheat the grill to medium heat. In a large bowl, toss the vegetables with a ½ cup of olive oil and season with salt, pepper, fresh thyme, parsley and oregano.

 Grill the vegetables, turning them occasionally until charred and tender (about 5-7 minutes). Once they are charred, remove them and allow to cool.

 In a small bowl, mix together the garlic, sherry vinegar, Dijon mustard and lemon juice. Slowly add the olive oil while whisking all the ingredients to make an emulsified dressing. Season with salt and pepper to taste. Remove the skin and seeds from the bell peppers and begin to dice all vegetables to ¾ of an inch or bite size.

 Combine all vegetables into a bowl and toss with the dressing. Season to taste and enjoy!

This Week's Featured Recipe:


Charred Grilled Summer Vegetable Salad