This weekend turn the grill on and have some tasty treats. Aside from the typical dogs and burgers, I am going to suggest a grilled vegetable salad perfect for a weekend.
- Yellow Squash
- Eggplant – sliced and sprinkled with salt. Allow to sit and drain for 10-15 minutes. Rinse and marinade.
- Red Peppers
- Portobello Mushrooms
- Grape or cherry tomatoes
Slice all the vegetables; keep them separate in zip lock bags.
Add enough vinaigrette of your choice (my suggested recipe follows) to coat each slice evenly. They do not have to swim in the marinade.
Each vegetable has different cooking times so we want to place each kind of veg on the grill at the same time. This will help prevent you going bonkers while grilling if they were all mixed up.
Grill about 5 minutes or until each slice has a nice grill mark.
Portobello, red peppers and eggplant and asparagus will need to be cut into bite sized pieces after grilling.
Cherry tomatoes are too small to grill so give them a quick saute in a hot saute pan with a bit of olive oil, salt and pepper. Blister them and they are good to go.
Toss all the grilled vegetables in a large bowl. Add additional dressing if necessary.
Garnish with fresh basil leaves.
This salad can be served either warm or cold or room temperature.
Just don’t let it sit out longer than 4 hours.
Basic Balsamic Vinaigrette
- * 1 clove garlic, minced fine
- 1 shallot or sweet onion, minced fine
- 1 Tbsp Dijon mustard
- 1 tbsp sugar
- ½ cup balsamic vinegar of good quality, can be white or dark
- 2/3-cup olive oil
- 1/3-cup vegetable oil
- Salt and pepper to taste
Mix all ingredients except oils. Slowly add oils while whisking to emulsify.
The dressing will separate and will need a whisk or two before serving.
If you blend the oil in with a food processor or blender, the dressing will be more stable and will not separate.
*Garlic is optional. Dried minced garlic is alright to use as long as you give it time to re-hydrate
- An Easy “Grill Pan” Dinner (spoonfeast.com)