Grilled Vegetable Salad
by Gina Jantzen

URL Source:
Course: Sides
Cuisine: American
Food Group: Vegetable
Serves: 6


1/2 bunch asparagus
1 pint cherry or grape tomatoes
1 medium red onion, cut into large chunks
1 yellow bell pepper, quartered, seeds and ribs removed
1 red bell pepper, quartered, seeds and ribs removed
1/4 cup(s) olive oil (eyeball it)
salt & pepper
1/4 cup(s) fresh basil leaves chopped
1/4 pound(s) crumbled feta cheese
For Dressing:
1-2 clove(s) garlic, chopped
1 tablespoon(s) balsamic vinegar
3 tablespoon(s) olive oil
salt & pepper

 Preheat grill to medium.  In a large bowl, toss the vegetables with olive oil, salt & pepper.  Put the veggies in a grill basket and grill until charred and tender, about 7 minutes.  Remove to a platter and sprinkle with basil and feta.  In a small bowl, mix garlic, balsamic vinegar and olive oil.  Season with salt and pepper and drizzle over vegetables.