Recipe of the Week: Grilled Winter Vegetable Salad

Blogger Christopher Brooks of table366 doesn't let winter get in the way of grilling up a delicious dinner. A grill pan for your outdoor grill makes it easy to cook without standing in the cold to babysit the food, and cleanup time is minimal. "The grill pan is the best invention ever," he says. "Yes, better than wheels, sliced bread, the internet… well maybe not the internet." When you see how easy it is to make this dish you'll have to agree.

2 yellow squashes, sliced lengthwise
1 large red onion, sliced
2 red, orange, &/or yellow peppers, sliced
3 large portobello mushrooms, large slices
1 fennel bulb, sliced
olive oil
salt and pepper
blue cheese (optional)

How to Make It:
1. Prep the vegetables by sprinkling with salt and pepper and lightly drizzling with olive oil. Place them in a grill pan and grill, starting with the hardest first (fennel, peppers, onions, squash, then mushrooms). They should be slightly soft, but not mushy.
2. Let the grilled vegetables cool. In large salad bowl add two large handfuls of arugula.
3. Cut all vegetables into bite sized chunks, and add salt and pepper. Drizzle with juice of 1/2 large lemon and olive oil to taste.
4. Toss vegetables and arugula with your hands. Add blue cheese to taste.

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