Grilled Vegetable Salad Source: Course: Sides Cuisine: American Food Group: Vegetable Serves: 6 |
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Ingredients
| 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 |
Instructions
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. |
Notes: |