Hey there, welcome to our recipe blog. Here you can get a guide on how to make really tasty Grilled Summer Vegetable Salad dishes. The manufacturing procedure is extremely simple, you simply need to adhere to the approaches that we have actually created on this page. The following are the phases of just how to prepare Grilled Summer Vegetable Salad. Please follow the guidelines well.
Grilled Summer Vegetable Salad – Herb-infused oils used to grill summer vegetables, plus a terrific homemade dressing! This is summertime in a bowl!
INGREDIENTS
1 medium eggplant
3 ears corn
2 medium zucchini
2 small or one medium summer squash
1 whole red onion
1 bunch asparagus
1 red pepper
¼ cup herb infused oil, for grilling
2 pounds mixed grape, cherry and mini sunglow tomatoes (or any of your own favorite varieties)
¼ cup fresh basil leaves, cut into a thin chiffonade
4 ounces Gorgonzola or blue cheese, crumbled
For the Dressing :
¼ cup herb infused oil
Zest of half a lemon
Juice from one lemon (1/4 cup)
1 teaspoon Dijon mustard
½ teaspoon salt
Few grinds black pepper
INSTRUCTIONS
- Heat grill to the hottest temperature.
- Cut ends from eggplant and cut lengthwise into three or four thick slices. Shave the skin off the two outside pieces so the flesh will get grill marks. Lay the slices on your board or plate and salt both sides liberally. This will draw out the bitterness.
- While the eggplant sits, prepare the other vegetables.
- Husk the corn and place on a tray.
- Cut the ends off the zucchini and summer squash then cut in half lengthwise. Place on tray with corn.
- Cut the top off the red onion but leave the root attached. Cut it in quarters, leaving root attached to each quarter. This will help keep it together while grilling. Place on tray with other vegetables.
- Cut the tough ends off the asparagus and place spears on tray with vegetables.
- Get full instructions >> Grilled Summer Vegetable Salad @ www.afamilyfeast.com
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