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    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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