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Grilled Vegetable Salad
For the Vegetables
- red, yellow and orange bell peppers
- eggplant
- zucchini
- yellow squash
- asparagus
- artichoke hearts, grilled or canned, drained of any liquid
- sun dried tomatoes ( soft and tender)
- sliced avocado
- crumbled feta or goat cheese and pine nuts, (optional)
- For Balsamic Vinaigrette
- ¼ cup good aged balsamic vinegar
- 1 cup, extra virgin olive oil
- 1 garlic clove, minced finely
- ¾ teaspoon Dijon mustard
- salt and pepper
Instructions
- Prepare and slice veggies, place in a large bowl and drizzle with olive oil, salt and pepper. Grill them all ahead of time until tender with nice grill marks, set aside.
- Whisk balsamic vinaigrette ingredients together until well incorporated. Right before serving place chopped romaine, sun dried tomatoes into a bowl and dress with the vinaigrette, place onto a platter. Take the same bowl, toss in all your grilled veggies and carefully drizzle balsamic vinaigrette all over them, not too much, a little goes a long way, taste to your liking.
- Carefully arrange the veggies on top of the lettuce mixture with slices of avocado all around the perimeter. Add cheese and nuts if desired.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/