Grilled Vegetable Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1/2 cup balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh oregano, chopped
• 1/2 teaspoon red pepper flakes
• 2 garlic cloves, finely chopped
• 1 medium red onion, cut into 1/4 inch rings
• 2 red bell peppers, quartered lengthwise
• 8 portabella mushroom caps, gils scraped out with a spoon
• 1 teaspoon coarse salt
• 1/2 teaspoon fresh ground pepper
• 1 cup fontina cheese, grated
• 4 slices rustic bread, halved lengthwise
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon coarse salt
• 1/4 teaspoon fresh ground pepper
• 5 ounces mixed salad greens

Recipe

• 1 make the vegetables: combine vinegar, oil, oregano, red pepper flakes, and garlic. pour over onion, pepper and mushrooms on a rimmed baking sheet. marinate at room temperature, turning occasionally, for 30 minutes.
• 2 preheat grill to medium-high. remove vegetables from marinade, and reserve marinade. season vegetables with salt and pepper; grill, turning and brushing occasionally with marinade, until tender, 5- minutes for onion, 10-12 minutes for peppers and mushrooms. fill mushrooms with cheese; grill until cheese melts, about 30 seconds. grill bread until toasted, about 30 seconds per side.
• 3 make the salad: whisk together oil, salt and pepper, and 3 tablespoons reserved marinade; toss with greens. serve with vegetables and bread.