Grilled Vegetable Salad with Smoked Paprika Vinaigrette

Rachael Ray calls this a “salad,” but it’s hot.  A hot salad. (There should be a name for that.)

3/4 lb. small new potatoes, quartered

16 oz can chickpeas, rinsed & drained

2 garlic cloves, coarsely chopped

2 Tbls plus 2 tsp red wine vinegar

1.5 tsp sweet smoked paprika

1/2 cup olive oil


4 portobello mushroom caps (1 lb)

3 zucchini (1 lb total), sliced lengthwise 1/2″ thick


1/2 bunch fresh basil, leaves shredded & stems discarded

1. In a large pot of boiling, salted water, cook the potatoes until fork-tender, about 7 minutes. Drain & transfer to a large serving bowl. Add the 1.5 cups chickpeas.

2. Using a blender, puree the remaining chickpeas, garlic, vinegar & paprika with 2 Tbls water.  Pour in the olive oil in a slow, steady stream, processing until combined; season to taste with salt.   Pour 1/4 cups dressing over the potato mixture & toss.

3. Preheat a grill or grill pan to high. Brush some remaining dressing on the mushrooms & zucchini, then season with s & p.  Grill the mushrooms & zucchini for 1 minute per side and transfer to a cutting board. Grill the mushrooms gill side up for 2 minutes; rotate 90 degrees & grill for 2 minutes more, then flip & grill until slightly charred, about 1 minute more.

4. Chop the zucchini & mushrooms into 1/2″ cubes & add to the potato mixture. Add the basil & season with s & p; toss to combine. Serve with remaining dressing on the side.


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Filed under Grilling, Healthy, No oven necessary., Potatoes, Side Dish, Vegetarian Main Dish

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