Lentil And Grilled Vegetable Salad With Lemon Vinaigrette

• 1/2 Red Pepper, Cut In Strips
• 1 Small Sweet Onion, Quartered
• 1 Small Zucchini, Quartered Lengthwise
• 8 ounces, weight Cooked Beluga Black Lentils
• 1 Small Cucumber, Peeled, Seeded And Diced
• 3 Scallions, Sliced
• FOR THE LEMON VINAIGRETTE:
• 1/4 cups Fresh Squeezed Lemon Juice
• 1/4 cups Olive Oil
• 2 Tablespoons Red Wine Vinegar (up To 3 Tablespoons)
• 1/2 teaspoons Dried Basil

1. Heat a grill pan and cook pepper, onion and zucchini pieces just until tender. Remove and cool. When cool enough to handle, dice the grilled vegetables.
2. In large bowl, combine lentils, grilled vegetables, cucumber and scallions.
3. Whisk dressing ingredients together and toss with vegetables.

red pepper, sweet onion, zucchini, cucumber, scallions, lemon vinaigrette, ubc, ubc, red wine vinegar, dried basil

Taken from tastykitchen.com/recipes/salads/lentil-and-grilled-vegetable-salad-with-lemon-vinaigrette/ (may not work)