I love to grill vegetables. This is a slight twist that gives your grilled vegetables a bit of a zip. The key to this recipe is not to over-grill the veggies. Keep them a bit firm and you will be rewarded with a fantastic salad.
Ingredients:
2 Tbsp Olive Oil
1 tsp Salt
1 tsp Pepper
1/4 tsp Cayenne Pepper (optional)
Summer vegetables of your choice - Zucchini, Summer Squash, Peppers, Mushrooms, Onions, Cherry Tomatoes
Method:
Cut your vegetables into decent size pieces. You can cut them smaller later. For the mushrooms, and cherry tomatoes put them onto a soaked skewer. For the onion, quarter, but leave the root (the hairy end) on to keep them together.
Toss the vegetables in olive oil. Once coated add salt & pepper and toss again.
Arrange on a medium grill. Keep an eye on them so they don't burn or over cook. Grill them for 1-2 minutes per side. Once done, place them on a cutting board, and cut them into bite-sized pieces. This isn't necessary, but it does make for a vibrant salad.
Place in your serving bowl, and toss with your favorite vinaigrette. See my favorite recipe below, but you can use whatever you like.
Serve as is or on top of additional lettuce for a bigger salad.
Simple Vinaigrette:
1/2 cup Olive Oil
3 Tbsp Lemon juice (my go-to) or vinegar of your choice
2 tsp Honey
2 minced cloves of Garlic
1 tsp Salt
1/2 tsp Pepper
I tsp each - fresh Thyme, Chives, Rosemary
1/2 tsp Red Pepper Flakes
