Recipe of Favorite Grilled Vegetable Salad
Hey everyone, it's me, Dave, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, Recipe of Homemade Grilled Vegetable Salad. It is one of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Grilled Vegetable Salad, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Grilled Vegetable Salad delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Grilled Vegetable Salad is 2-4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Grilled Vegetable Salad estimated approx 30-45 Minutes.
To begin with this particular recipe, we must prepare a few ingredients. You can have Grilled Vegetable Salad using 11 ingredients and 3 steps. Here is how you can achieve it.
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.
Ingredients and spices that need to be Get to make Grilled Vegetable Salad:
- 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
Instructions to make Grilled Vegetable Salad
- 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.
- 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.
- 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.
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