Grilled Vegetable Salad
Restaurant Vegetable Salad Recipe
Summer and Fall are perfect times for this grilled vegetable salad.
This is a really wonderful and nutritious way to use fresh
asparagus, corn, peppers and ...who doesn't need to use all the zucchini we
have available in the Fall!
In part, this vegetable salad is delicious because of the Balsamic Vinaigrette Restaurant Salad
Dressing Recipe which is also on the website, just a click away. (Click the
link). The vinaigrette dressing makes this vegetable salad recipe a favorite
restaurant recipe.
Grilled Vegetable Salad Recipe
Favorite Restaurant Salad Recipe
Preparation time: 30 minutes. Serves 4-6, depending on portion.
Ingredients:
- 3/4 pound asparagus, washed
- 2 ears of corn, shucked
- 1 red onion, sliced into 1/2 inch slices
- 2 small zucchini, cut lengthwise into 1/2 inch
slices (very small squash can be cut down the middle and grilled in halves)
- 2 bell peppers (red, yellow or green), cut in half
with seeds and whitish ribs removed
- 2 tablespoons melted butter
- 2 tablespoons olive oil
- Kosher salt and fresh ground black pepper
More Ingredients (Not
to be grilled):
Note: You can
substitute whatever vegetables you have or like. I often add grilled mushrooms,
for example. A favorite addition is Portobello mushrooms! (The spellings "portobello", "portabella", and "portabello" are all used, but the first of these spellings is apparently the most common.
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Instructions:
- Make a hot fire in a charcoal grill or preheat a
gas grill on high
- Cut off ends of washed asparagus (the woody part)
- Pull back the husks on the corn but DO NOT remove.
Remove the silk and cut off the very end. Soak the corn in cold water for about
30 minutes. Dry and brush the corn with butter. Fold the husks back down and
tie or twist the ends (I use kitchen twine to tie the ends)
- Place corn on grill directly over heat, turning
occasionally
- Place the asparagus, zucchini, pepper halves and
red onion slices in a single layer on a baking sheet pan and brush with olive
oil on both sides
- Season with Kosher salt and fresh ground pepper
- Place the vegetables directly over the fire
(heat), turning to prevent burning after 1-2 minutes (be careful not to over
cook)
- When done the zucchini should be browned, the corn
husks should be spotted with brown and a little charred looking, the onions and
peppers should be very slightly charred and the asparagus should have grill
marks
- Remove vegetables from the grill and let cool a
little
- Stand one ear of corn at a time on a cutting board
with husk removed and slice downward along the cob with a sharp knife to remove
the kernels and turn the cob after each cut
- Place the kernels in a large salad bowl and add
the following vegetables:
The zucchini cut into 1 inch pieces
The asparagus cut diagonally into 1 inch pieces
The onion slices now cut into chunks
The peppers first cut into wedges and then 1 inch squares
- Toss the grilled vegetables with the avocados, tomatoes, salad greens and Balsamic Vinaigrette
Season with salt and pepper if desired and sprinkle with the cheese
That's it! A YUMMY Vegetable Salad! Good job!
Enjoy your grilled vegetable salad and the company of those
you share it with! - Donna
“To make a good salad is to be a brilliant diplomat - the
problem is entirely the same in both cases. To know how much oil one must mix
with one's vinegar.”
Oscar Wilde