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Grilled Vegetale Salad |
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| Course : |
Grilling |
| From: |
HungryMonster.com |
| Serves: |
6 |
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Ingredients:
| 1 |
medium |
Red onion, cut into 3/4-inch Thick slices |
| 1 |
medium |
Eggplant, cut crosswise into 1 Inch thick Slices |
| 2 |
large |
Red sweet peppers, cut into 3/4 Inch thick Rings |
| 1 |
medium |
Zucchini |
| 1 |
medium |
Yellow squash, sliced Lengthwise into 1/4 -- inch Slices 6 Thin |
| 1/4 |
cup |
Olive oil |
| 1 |
teaspoon |
Fresh ground pepper, -- to Taste |
| 1 |
teaspoon |
Salt, (optional) -- to Taste |
| 6 |
cup |
Torn mixed greens (such as Mesclun mix) |
| 1/4 |
cup |
Balsamic vinegar |
| 1/4 |
cup |
Snipped fresh basil |
| 1 |
bunch |
Asparagus spears |
|
| |
Preparation:
Brush the prepared vegetables with olive oil and sprinkle each side
with pepper and salt, if desired. Lay vegetables perpendicular to
wires on the rack of an uncovered grill directly over medium to
~medium-hot coals. Grill onion, eggplant, and pepper rings for 8 to
10 minutes. Grill zucchini, squash, and asparagus for 5 to 6 minutes
or til crisp-tender, turning occassionally. Arrange vegetables on
torn mixed greens. Splash with balsamic vinegar and top with basil. |
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