Grilled Vegetable Salad

Name: Grilled Vegetable Salad
Total time: 2700 s
Yield: 2-4 servings
Cuisine: American
Ingredients: Tomatoes; Zucchini; Yellow Squash; Eggplant; Red Pepper; Red Onion; Asperagus; 2 Tbsp Olive Oil; Mixed Salad Greens; 1/4 Cups Olive Oil Vinaigrette; 1/2 Cup Goat Cheese Crumbles

Jeff Lynch @hobbit_chef

We needed a side to go with a "surf n turf" BBQ dinner, so I adapted this from a Mediterranean Diet article. The picture here is not the finished dish, but the veggies diced up pre grilling. I didn't see the need to give specific measures for the vegetable portions, since you can add or subtract veggies as you like.

Jeff Lynch @hobbit_chef

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Ingredients

30-45 Minutes

2-4 servings

Tomatoes
Zucchini
Yellow Squash
Eggplant
Red Pepper
Red Onion
Asperagus
2 TbspOlive Oil
Mixed Salad Greens
1/4 CupsOlive Oil Vinaigrette
1/2 CupGoat Cheese Crumbles

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Steps

30-45 Minutes

1

Pre-heat grill to 400-450 degrees. Rough cut the vegetables into strips or large diced cubes, and toss together with extra virgin olive oil and salt.
2

Put the vegetables in a cooking basket or tray for vegetables, coated with cooking spray, and grill them 5-6 minutes, turning them 2-3 times, and removing them as they become tender.
3

Toss the salad greens with the light olive oil vinaigrette, and place the greens on salad plates. Top the greens with the grilled vegetables, and sprinkle the salads with the goat cheese crumbles.