Grilled Vegetable Salad

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1/2 cup balsamic vinegar
• 6 tablespoons olive oil
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh basil, finely chopped
• 3 garlic cloves, minced (about 1 tablespoon)
• 1 lb asparagus, trimmed
• 2 medium portabella mushrooms (remove stems)
• 1 red onion, cut into 1/2 inch rings (about 2 cups)
• 6 cups fresh baby spinach leaves, rinsed and dried
• salt, to taste (optional)
• pepper, to taste (optional)

Recipe

• 1 in a small bowl, whisk together the balsamic vinegar, olive oil, parsley, basil, and garlic.
• 2 season with salt and pepper if desired.
• 3 toss the sauce with the asparagus, mushrooms, and onion. place in a shallow baking dish.
• 4 cover with plastic wrap and let the vegetables marinate for 30 minutes at room temperature.
• 5 coat the grill rack or grill pan with nonstick cooking spray and preheat the grill to medium high heat.
• 6 place the spinach leaves in a large bowl and set aside.
• 7 drain the asparagus mixture, reserving the marinade.
• 8 grill the vegetables, turning occasionally, until they are tender and lightly charred (about 6-8 minutes).
• 9 transfer the grilled vegetables to a cutting board and allow to cool for a couple of minutes. cut the vegetables into bite-sized pieces.
• 10 add the grilled vegetables to the spinach.
• 11 transfer the marinade to a saucepan and bring it to a boil.
• 12 remove from heat and pour over the salad mixture. use tongs to toss the salad and marinade.
• 13 test for seasoning, adding salt and pepper as desired.
• 14 serve immediately.