Thursday, July 23, 2009

Grilled Vegetable Salad

I know I say this all the time, but I just love grilling. It is so easy, fast, and imparts the best flavor into food. I whipped up this veggie salad to go with grilled chicken for dinner one night, and I actually liked it better than the chicken! Once again, this is open to all sorts of adaptations. Just use whatever veggies and herbs you have on hand. I wish I had had some mushrooms, peppers, or squash, and I think eggplant would be lovely as well. I threw some cherry heirloom tomatoes in at the end, just because they were pretty :-)

Grilled Summer Salad

  • 1 medium zucchini, sliced very thinly, lengthwise
  • 1 medium sweet onion, sliced into rings - keep each ring together for easier grilling
  • 1 cup mixed heirloom tomatoes, halved
  • olive oil
  • kosher salt and fresh pepper
  • 1 Tablespoon dijon mustard
  • juice of 1/2 lemon
  • 2-3 Tablespoons red wine vinegar
  • mixed fresh herbs (I used oregano and basil)
  • pinch of sugar
Brush zuchhini and onion slices with olive oil, and season with salt and pepper. Grill until crisp-tender, 2-4 minutes per side.

Combine vinegar, mustard, lemon juice, herbs, sugar, and additional salt and pepper. Whisk in olive oil to desired consistency (I like my dressing more on the vinegar side, while I know some people prefer it heavier on the oil). Slice each zucchini slice into thirds, and slice onions in half. e toss together with vinaigrette and tomatoes. Check and adjust seasonings if necessary. Garnish with additional herbs or cheese if desired.


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