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This is a wonderful grilled vegetable
salad when made at the height of summer and the garden produce is at its peak.
In the spring add asparagus spears. In the fall, roasted butternut squash would
be good also. |
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Grilled Vegetables Salad
1 zucchini
1 yellow squash
2 large red sweet peppers
1 medium red onion cut in 3/4 inch slices
1 small eggplant
6 C. baby greens or mesclun mix
1/4 C. olive oil
1/4 C. balsamic vinegar
1/4 C. fresh basil julienned
sea salt and fresh cracked black pepper
Cut the eggplant into 1 inch slices. Sprinkle with salt and let drain for 15
minutes. Slice the zucchini and summer squash lengthwise into 1/4 inch slices.
Cut the red pepper into 3/4 inch rings.
Brush all the vegetables with the olive oil. Sprinkle with sea salt and fresh
ground cracked pepper.
Grill the zucchini and summer squash for 5 - 6 minutes. Grill the eggplant,
peppers, red onion for 8 - 10 minutes.
Arrange vegetables on top of greens and sprinkle with balsamic vinegar and
basil.
Makes 6 servings.
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