Grilled Vegetable Salad with Fresh Herb Vinaigrette Recipe

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Whisk shallot red wine vinegar white balsamic vinegar garlic lemon juice Dijon mustard parsley chives cilantro and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.

Arrange asparagus corn zucchini yellow squash green onions bell pepper and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.

Cook vegetables directly on preheated grill turning frequently until slightly charred and just tender about 5 minutes for green onions 8 minutes for asparagus zucchini yellow squash bell pepper and red onion and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.

Cut asparagus green onions zucchini yellow squash and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.

Drizzle vinaigrette over the vegetable mixture and toss to coat.