Sunday, August 10, 2008

Grilled Vegetable Salad

Our friend Kat gave us this amazing contraption called The Griddler. I've been wanting one for a long time because Joe uses it a lot in recipes on his blog, and also it serves to create a larger grilling/griddling space than we usually have.

griddler

So what is the Griddler? It has interchangeable "plates" that help it to be either a grill surface or a griddle surface for pancakes. In addition, it can lay flat or it can fold up to be used as a panini press. It is a magical thing indeed.

Tonight we used it flat with the grill plates to grill the vegetables for our dinner.

griddler2

While this isn't really a "salad," it is exceptionally good and we really enjoyed it. We still had some queso freso from last week so we used that up. I used one little portobello mushroom to add to my bowl so he wouldn't have to eat it. Paired with our Texas Toast, we had an excellent summer meal. This is a very yummy dish and we would definitely make it again - possibly as a side dish if entertaining during the summer. It's very pretty and can be served warm or cold, so it would be great for a party. Oh and yes, I used fresh herbs! Chives and basil at least (since we are growing basil). I still used dried parsley.

salad

Grilled Vegetable Salad
Cooking Light, June 2008

Tailor the types of vegetables to the bounty of your garden or that of farmers' market vendors. Thin asparagus spears may need to cook only four minutes.

Vinaigrette:
2 tablespoons sherry vinegar
1 tablespoon extravirgin olive oil
1/2 teaspoon kosher salt
1 1/2 teaspoons honey
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper

Salad:
8 ounces asparagus, trimmed
2 (4-inch) portobello mushroom caps (about 6 ounces)
1 medium zucchini, cut lengthwise into 1/4-inch-thick slices
1 yellow squash, cut lengthwise into 1/4-inch-thick slices
1 small red onion, cut into 1/4-inch-thick slices
1 red bell pepper, halved and seeded
Cooking spray
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
6 tablespoons crumbled queso fresco

1. Prepare grill to medium-high heat.

2. To prepare vinaigrette, combine first 6 ingredients in a large bowl; set aside.

3. To prepare salad, coat asparagus, mushrooms, zucchini, squash, onion, and bell pepper with cooking spray. Place vegetables on grill rack; grill 4 minutes on each side or until slightly blackened. Remove vegetables from grill; cool slightly. Cut vegetables into 1-inch pieces.

4. Add vegetables, basil, chives, and parsley to vinaigrette; toss gently to coat. Sprinkle with cheese.

Yield: 6 servings

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