Grilled Vegetable Salad
Ingredients:
2 ea. Zucchini (sliced ½”)
2 ea. Yellow squash (sliced ½”)
1 ea. Eggplant (sliced ½”)
1 ea. Red pepper (halved and seeded)
1 ea. Green pepper (halved and seeded)
1 bunch Asparagus (trimmed)
2 ea. Large Portabello mushroom caps
2 ea. Red onion (sliced ½”)
6 ounces Olive oil
2 ounces Balsamic Vinegar
2 ounces Garlic (minced)
½ Cup Fresh basil (chopped)
2 ounces. Olive oil
To taste – salt & pepper
Instructions:
Origin of recipe: Nancy and Paul Binger picked up this recipe at a store called Restaurant Row—it’s “Where Chefs Shop”!
2 ea. Zucchini (sliced ½”)
2 ea. Yellow squash (sliced ½”)
1 ea. Eggplant (sliced ½”)
1 ea. Red pepper (halved and seeded)
1 ea. Green pepper (halved and seeded)
1 bunch Asparagus (trimmed)
2 ea. Large Portabello mushroom caps
2 ea. Red onion (sliced ½”)
6 ounces Olive oil
2 ounces Balsamic Vinegar
2 ounces Garlic (minced)
½ Cup Fresh basil (chopped)
2 ounces. Olive oil
To taste – salt & pepper
Instructions:
- Cut all vegetables appropriately and place in a mixing bowl.
- Drizzle with olive oil, salt & pepper.
- Grill on chargrill till done on both sides.
- Place on sheet pan when done and let cool.
- Cut peppers, onions, and mushrooms to appropriate size.
- Place into mixing bowl and add garlic, basil, olive oil and vinegar.
- Season with salt and pepper.
- Refrigerate.
Origin of recipe: Nancy and Paul Binger picked up this recipe at a store called Restaurant Row—it’s “Where Chefs Shop”!