Grilled Vegetable Salad
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"Grilling enhances all the flavor intricacies of fresh vegetables. A delicate oil and vinegar dressing and a sprinkling of goat cheese transform the veggies into an amazing summer salad."
Original recipe yield: 8 servings.
- Prep Time:
- 15 Minutes
- Cook Time:
- 25 Minutes
- Ready In:
- 40 Minutes
- Servings:
- 8
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INGREDIENTS:
- 1 large red onion, sliced into 1/2 inch thick slices
- 1 green zucchini, cut on the bias into 1/2 inch thick slices
- 3 large Portobello mushrooms, quartered
- 1 red pepper, sliced into 1-inch thick slices
- 1 green pepper, sliced into 1-inch thick slices
- 1 tablespoon Morton® Hot Salt™
- 4 tablespoons olive oil, divided
- 4 tablespoons apple cider vinegar, divided
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1/2 cup goat cheese (optional)
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DIRECTIONS:
- Preheat grill to medium-high.
- In a large bowl, toss the vegetables together. Season the vegetables with Morton® Hot Salt™, 2 tablespoons of olive oil, 2 tablespoons of vinegar and garlic. Toss gently to coat. Place vegetables in a barbecue-grilling basket.*
- Grill vegetables for 10 to 12 minutes per side until lightly charred and tender.
- Remove vegetables from the basket and place in a large bowl. Toss with remaining 2 tablespoons of oil and 2 tablespoons of apple cider vinegar and season to taste with Morton® Hot Salt™. Add fresh parsley and toss. For an extra twist add 1/2 cup of crumbled goat's cheese.
Note:
A grill basket can be purchased at barbecue supply retailers. They are perfect barbecue accessories that make grilling a lot easier.
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