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Grilled Vegetable Salad
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Description
Grilled summer vegetables served warm on baby greens with a sweet honey balsamic vinaigrette. The only thing that can make this better is a big juicy steak to eat it with!
Ingredients
- FOR THE GRILLED VEGETABLES:
- 3 Zucchini, Cut Into Spears
- 2 Bell Peppers, Or 12 Sweet Baby Peppers
- 1 pound Asparagus, Trimmed
- ¼ cups Olive Oil
- 1 teaspoon Kosher Salt
- A Few Grinds Black Pepper
- FOR THE DRESSING:
- ¼ cups Olive Oil
- ¼ cups Canola Oil
- 3 Tablespoons Balsamic Vinegar
- 2 Tablespoons Honey
- Salt And Pepper
- FOR THE SALAD:
- 12 ounces, weight Baby Greens
- ¾ cups Parmesan Cheese, Shredded
Preparation
Place prepared vegetables in a large bowl and toss with olive oil and salt and pepper. Cook on preheated grill or grill pan until slightly charred and tender, but not falling apart.
While vegetables are cooking, prepare dressing by combining all ingredients and whisking until combined. Set aside.
Remove vegetables from heat and chop into bite-sized pieces. Toss with the greens, cheese, and dressing. Serve while veggies are still warm. Delish!
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Cool Kitchen Stuff on 6.8.2012
Sounds Fabulous!