Tuesday, August 9, 2011
Grilled Veggie Salad
We make this salad all summer long. It's inexpensive (especially if you have a garden), easy, healthy and satisfying. Grilled veggies, goat cheese, garlic... what's not to love?
You can grill up as much as you want, the leftovers are great to use for another salad or a grilled veggie sandwich. I've listed enough for four servings.
2 red, orange or yellow bell peppers, seeded and cut into large slices
1 very large yellow, sweet or red onion, cut into large discs
15 crimini mushrooms, cleaned and stems removed
2 zucchini or summer squash, cut into discs
1 bunch of green onion
2 heads of lettuce, washed and torn into pieces
pine nuts, toasted
3 cloves garlic, minced
large handful of fresh herbs, minced (any combo of basil, thyme, parsley, oregano, chives)
freshly ground black pepper
Heat up your grill nice and hot. If you are using a charcoal grill, make sure to use enough charcoal to keep your grill really hot for about 30 minutes.
In the bottom of a large casserole dish, drizzle a bit of olive oil. Start slicing up your veggies into large pieces. You WILL lose some veggies in the grill, it's sad but true. As you slice them, layer them in the casserole dish drizzling each layer with olive oil and sprinkling with salt and pepper.
Cook all of the veggies (except for the green onions) on the grill to your desired done-ness, flipping them over halfway. It will probably take two batches on a charcoal grill. I like my veggies crispy and charred but you can cook them however you like.
While they are cooking, make up your dressing by mixing together the minced garlic and herbs in a bowl. Drown the mixture in olive oil (about 1/2 a cup) and season with a bit of salt and pepper.
When the veggies are done, return them to the casserole dish with the green onions and pour the dressing over them while they are still nice and hot. If you are working in batches, pour the dressing of the first batch and mix it in again when you add the second batch of veggies. It's important that your veggies are hot when they are dressed.
Let the veggies marinade and cool. Put your lettuce on plates. Once the veggies are cool put a bunch of them on top of the lettuce. Top with crumbled goat cheese, pine nuts and craisins. Finally, drizzle the salads with a bit of fresh olive oil. Enjoy!