Grilled Vegetable Salad with Maple Balsamic Vinaigrette
Take all of your favourite vegetables, cook them on the grill, toss them with arugula and homemade maple balsamic vinaigrette and top it all with crumbled goat cheese. That's what this salad is and it tastes like pure summer.
In a medium mixing bowl combine the mustard powder, maple syrup, and balsamic vinegar.
Whisk a few drops of the oil into the mixture. Once the oil has been incorporated, whisk in a few more drops. Repeat this three to four more times, then add the remaining oil in a slow, steady stream while constantly whisking.
Once all of the oil has been incorporated, taste the dressing and season with salt and pepper as needed. Use the Vinaigrette right away or store it in the fridge in an airtight container for up to two weeks.
Prepping The Vegetables
Cut the top and bottom off of the red and green bell pepper. Make a slice down one side of each pepper, then using your knife, cut the seed pod away from the pepper and discard. Cut the peppers in two.
Cut the onion into 1/4-inch rings. Remove the peel and thread the onions onto 2 10-inch metal skewers. If you use wooden skewers, soak them in water for 30 minutes first.
Cut the zucchini in 4 lengthwise.
Peel the sweet potato and cut lengthwise into 1/4-inch strips.
Thread the cherry tomatoes onto 2 10-inch metal or wooden skewers. If you use wooden skewers, make sure to soak them for 30 minutes first.
Place all the preparred vegetables on a sheet pan and drizzle with the olive oil. Season on both sides with salt and pepper.
Grill the vegetables on a preheated grill on medium-high heat until cooked. It is hard to give an exact time, but some things like the tomatoes will take 4 to 5 minutes, and other things like the onions and sweet potato will take 10 to 15 minutes. As things cook, remove them from the grill.
Once the tomatoes are cooked, take them off the skewers and add them to the vinaigrette to cool. The other cooked vegetbles can be returned to the sheet pan until it is time to assemble the salad.
Assemble the salad
Place the arugula in a large mixing bowl.
Cut all the cooked vegetables into bite-sized pieces and add to the arugula.
Pour the dressing and tomatoes onto the salad and toss.
Plate the salad on one big platter or in 4 small salad bowls.