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A summer salad that’s chock full of grilled veggies. Perfect for any BBQ.
Place chard, sliced mushrooms, sliced zucchini, sliced onions and tomatoes together in a resealable plastic bag.
In a bowl whisk together garlic cloves, olive oil, salt and pepper. Pour over the veggies. Toss veggies in the bag to coat them with the oil mixture. Seal the bag and allow it to sit at room temperature for 30 minutes. Not much longer because you don’t want the tomatoes to get too soft.
Preheat your grill to medium.
Grill the zucchini, mushrooms and the onions until they are soft and have a slight char, 2-3 minutes per side. Grill the tomatoes for 2 minutes per side or until they have softened slightly and have grill marks. And grill the chard about 1 minute per side. Watch the chard carefully it can burn quickly.
Once all vegetables are grilled, remove them from the grill to a platter, allow them to cool slightly and then chop into bite size pieces.
Place chopped vegetables in a bowl. Drizzle with a little extra virgin olive oil and sprinkle with more salt and pepper if desired. Serve at room temperature.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!