Grilled Vegetable Salad

Prepare the Grill and Ingredients: Preheat an outdoor grill for medium-high heat and lightly oil the grate. (5 minutes)

Craft the Lemon-Herb Vinaigrette: In a large bowl, whisk together the minced shallot, red wine vinegar, white balsamic vinegar, minced garlic, fresh lemon juice, Dijon mustard, parsley, chives, cilantro, and dill. Slowly drizzle in the extra-virgin olive oil, whisking constantly until the dressing is smooth and emulsified. Season to taste with salt and pepper. (10 minutes)

Prepare the Vegetables for Grilling: Arrange the asparagus spears, husked corn, halved zucchini, halved yellow squash, trimmed green onions, quartered red bell pepper, and thick slices of red onion on baking sheets. Brush all the vegetables with olive oil and season generously with salt and pepper. (10 minutes)

Grill the Vegetables: Place the prepared vegetables directly on the preheated grill. Grill, turning frequently, until they are slightly charred and just tender. Green onions will take about 5 minutes, asparagus, zucchini, yellow squash, bell pepper, and red onion will take approximately 8 minutes, and corn will take around 10 minutes. Transfer the grilled vegetables back to the baking sheets to cool slightly. (8-10 minutes)

Assemble the Salad: Once the vegetables are cool enough to handle, cut the asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces. Quarter the grilled red onion slices. Add all the chopped vegetables to a large bowl. Cut the corn kernels from the cobs and add them to the bowl as well. Allow the vegetables to cool to room temperature. (10 minutes)

Dress and Serve: Drizzle the lemon-herb vinaigrette over the grilled vegetable mixture and toss gently to coat evenly. Serve the Grilled Vegetable Salad at room temperature. (5 minutes)