Grilled Garden Salad
Total Time: 20 mins
Preparation Time: 20 mins
Ingredients
- Servings: 4
- 1 small eggplant, cut into 1/4 inch rounds
- 1 lb asparagus, trimmed
- 5 pattypan squash or 5 summer squash, halved if large
- 2 heads radicchio, quartered
- 1 medium red onion, cut into 1/2 inch rings
- 1 red bell pepper, seeds and ribs removed
- 1 yellow bell pepper, seeds and ribs removed
- 1 portobello mushroom cap, cut into 1/2 inch slices
- 1/2 cup extra virgin olive oil, for brushing
- coarse salt & freshly ground black pepper
- 1 teaspoon lemon juice
- 1 1/2 teaspoons fresh thyme leaves
Recipe
- 1 preheat grill to medium. brush veggies with oil, and season with salt and pepper. grill veggies, turning occasionally, until tender and slightly charred, about 2-8 minutes. (times vary for diffferent vegetables). transfer grilled vegetables to a platter; add lemon juice, thyme, salt, and pepper and toss. serve warm or at room temperature.
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