Grilled Vegetable Salad
This is a perfect summer salad that can be served with anything. It is a grilled salad, so I typically make it with grilled steak or fish.
1 red bell pepper
1 yellow bell pepper
1 bunch asparagus
1 box cherub tomatoes
1 lb mushrooms
Large bunch fresh basil
1 / 2 – 1 cup crumbled feta or mozzarella cheese
Balsamic Vinegar and Olive Oil
Chop all vegetables into large pieces while you heat the grill. Drizzle with Olive Oil. Over medium heat, grill all the vegetables except tomatoes for approximately 10 minutes. Turn vegetables over and add tomatoes; grill for another 2-3 minutes.
I choose to place the vegetables directly on the grill rack because I like the marks it makes on the vegetables. For easier clean up, you could use a grill pan or aluminum foil. You want the vegetables to retain a little crispiness so be careful not to over cook. Remove the vegetables from the grill and let cook for a few minutes. In a separate bowl, mix 1 tablespoon olive oil with 3 tablespoons balsamic vinegar. Pour over vegetables and add fresh basil to taste. I use a lot. Toss with cheese and serve.
This picture is shown with mozzarella, but I prefer feta. Somebody (I won’t mention any names), decided the fresh feta I bought last week no longer belonged in the refrigerator and tossed it. The mozz was great but feta adds a little extra flavor.