Grilled Summer Vegetable Salad
Source of Recipe
Marla
List of Ingredients
Grilled Summer Vegetable Salad
1 medium eggplant -- cut crosswise into 1/2-inch-thick slices
1 medium onion -- cut into 1/2-inch-thick wedges
2 green and/or red sweet peppers -- halved, with stems, membranes, and seeds removed
6 large cremini mushrooms -- stems removed
3 plum tomatoes -- halved lengthwise
3 tablespoons olive oil
1 tablespoon cider vinegar
Fresh Thyme (optional) -- garnish
HERB VINAIGRETTE:
1 tablespoon olive oil
2 teaspoons cider vinegar
1 teaspoon snipped fresh parsley
1/4 teaspoon snipped fresh thyme
1/4 teaspoon snipped fresh rosemary
1/8 teaspoon salt
1 dash ground black pepper Recipe
In a very large bowl, combine eggplant, onion, sweet pepper, mushrooms, and tomato. Add oil and vinegar; toss gently to coat.
Place vegetables on rack of an uncovered grill directly over medium-hot coals. Grill for 6 to 7 minutes or until tender, turning once.
Cut each pepper half into strips. Arrange vegetables on a platter. Drizzle with Herb Vinaigrette.
Serve warm or at room temperature. If desired, garnish with thyme.
Herb Vinaigrette: In a small bowl, whisk together olive oil, cider vinegar, parsley, thyme, rosemary, salt and black pepper.
Makes 6 (1-cup) servings
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