my foodgawker gallery
Thursday
Jun302011

Grilled vegetable salad

I saw this recipe in my new Cooking Light: Way to Cook cookbook (thanks, hubby!) and knew that I had to make it pronto. Sometimes I wonder if I was wired incorrectly because the way I feel about veggies is the way most people feel about chocolate. I always wished Willy Wonka's chocolate factory was instead a vegetable factory filled with broccoli trees, green bean grass, mushroom benches and carrot juice rivers. Aaahhhh, heaven!

I basically enjoyed this entire salad by myself because my husband won't touch anything that has mushrooms in it. His loss! Those mushroom benches wouldn't last long with me in the room.

 

Light your grill and turn the heat to medium.

Prepare the vinaigrette. In a large bowl, combine the following ingredients:

2 tablespoons sherry vinegar

1 tablespoon extra-virgin olive oil

1/2 teaspoon kosher salt

1 1/2 teaspoons honey

1/2 teaspoon Dijon mustard

1/4 teaspoon freshly ground black pepper

Set aside.

 

Prepare the salad. Coat the following ingredients with cooking spray:

8 ounces asparagus, trimmed

2 (4-inch) Portobello mushroom caps

1 medium zucchini, cut lengthwise into 1/4-inch-thick slices

1 small red onion, cut into 1/4-inch-thick slices

1 red bell pepper, halved and seeded

Place the veggies on the grill (also coated with cooking spray) and grill for 4 minutes on each side or until slightly blackened.

Remove the vegetables from the grill and let cool. Cut veggies into 1-inch pieces.

Add the vegetables to the bowl with the vinaigrette, along with:

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh parsley

Toss gently to coat and sprinkle with crumbled queso fresco or feta cheese.

Feel free to replace or add veggies based on what is fresh and available. I also had the thought that this salad would be delicious when tossed together with pasta. Too bad I had that thought after it was all in my belly. Next time!

 Click here for a printable recipe!

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Reader Comments (12)

Wow - that is one good looking salad! I love the picture of everything on the grill!

Looks wonderful!

Grilled salads are my favorites!!! I normally add basil too- but I love the idea of adding chives and the feta cheese! I normally do grilled green onions since I am obssesed with them as well. Yum I hope I get to make this during the long weekend!

This salad looks so fresh and delicious. Def perfect for summer!

I love making different salads, especially with grilled veggies. The chives are an excellent addition I have never used. Thanks!

Gorgeous! I wish I had your love of veggies...its still a struggle for me to get them down sometimes. Thank goodness for juice.

By the way...you missing that pile of snow? ;)

07.1.2011 | Unregistered CommenterParsley Sage

All of these colors SCREAM summer!

07.1.2011 | Unregistered CommenterTiffany

Um, NO, not missing that pile of snow! :) Thank goodness for this hot hot weather we're having. I looooove it! Now only if I were at Cayman...

07.1.2011 | Registered CommenterMegan Porta

I am totally picturing a themepark made out of veggies now LOL

This salad looks so delicious... I am right there with you. I'd love a huge bowl of this as a treat!

07.1.2011 | Unregistered CommenterDana

Oh how I wish I felt the same way about veggies as I do about chocolate! You are truly blessed!! This salad definitely has me on the right path, though. It looks gorgeous and delicious!

It's almost like a ratatouille salad, no? Just needs the eggplant. My husband feels the same way about mushrooms and I think he's just silly. While I love them cooked and not raw (you can go ahead eat the bench yourself), I do love vegetables and would dive into this gorgeous dish for sure.

Oh my, the colors and flavors are so wonderful! I want to pile all of the veggies on half a toasted French loaf and make it into a pizza.

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