Grilled Vegetable and Garlic Salad | RICARDO

Ingredients

• 1 small clove garlic, finely chopped
• 1 pinch crushed red pepper flakes
• 1 teaspoon (5 ml) Dijon mustard
• 1 teaspoon (5 ml) sugar
• 3 tablespoons (45 ml) white wine vinegar
• 1/4 cup (60 ml) olive oil
• Fleur de sel
• Pepper
• 1 lb (454 g) small asparagus, trimmed
• 2 zucchini, cut in half lengthwise
• 2 bell peppers, cut into wedges
• 4 whole green onions
• 8 oz (227 g) white button mushrooms, halved
• 2 tablespoons (30 ml) olive oil
• 2 cups (500 ml) cherry tomatoes, halved