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Summer Grilled Vegetable Salad

5 star rating
 

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Submitted by: Cretan Girl

 

This is a very versatile dish you could serve as a main course, appetizer or side dish. Dish can be served hot or cold.
 

Ingredients

  • 1 zucchini
  • 1 summer squash
  • 1 Vidalia onion
  • 4 portabella mushroom caps
  • 2 red peppers
  • 1 Italian eggplant
  • 1 bag or 4 full cups (1 handful per person) baby herb mix or baby greens mix
  • Crumbled cheese of choice
  • 1/2 cup kalamata olives
  • For marinade/Dressing: (reserve 1/2)
  • 1 cup extra virgin olive oil
  • 1/2 cup balsamic vinegar
  • 1 clove minced garlic
  • 1 tsp sea salt 1/2 tsp fresh black pepper
  • Dash lemon pepper
  • 4 sprigs freshly chopped flat leaf parsley

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Method

Mix olive oil, vinegar and seasoning in a covered dish or bowl, set aside (reserving half in separate container). Thinly and evenly slice vegetables with mandolin and place in marinade for an hour then grill vegetables. Place mushroom cap on top of a handful of mixed greens then place red pepper and grilled vegetables. Drizzle with reserved dressing and sprinkle with red pepper flakes, crumbled cheese and olives.

 

Notes:

 

Number of Servings: 4-6 depending on portion

 

Submitted by: Cretan Girl ()

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