Recipe : Grilled Veggie Summer Salad
(Healthcastle.com) I love a good green salad, but it’s a staple in my lunches and sometimes I just need a break! This gorgeous grilled veggie version feels hearty and decidedly different from the usual weekday fare. Perfect for a Sunday night BBQ with friends (and maybe a glass of wine and a patio).
The bright orange and red of the veggies signals a meal full of healthy carotenoids and the garlic, fresh and dried herbs amp up the phytonutrients an extra notch. Who says healthy and healing can’t be indulgent?
- 1-2 tbsp Olive oil
- 2 cups mushrooms (I used big white ones, cremini work great here too)
- 3 cups Cherry Tomatoes
- 3 bell peppers
- 2 cloves of roasted garlic (if you don’t have any roasted, see the instructions below to do make it along with the veggies)
- 1/4 cup crumbled feta cheese
- Handful of chives, finely chopped- substitute scallions or other fresh herbs, whatever you’ve got on hand.
- Skewers (5 or 6)
For the dressing:
- 1/4 cup olive oil
- 1 tbsp red wine vinegar
- 1 tsp balsamic vinegar
- 1/2 tsp dried tarragon leaves
- Pinch of salt
- Pepper to taste (be generous – grilled veggies can soak up a lot of flavour)
If using wooden skewers, soak in warm water at leat 20 minutes to keep them from scorching. A tall travel mug, glass or thermos works great.
If you need to roast garlic- slice the top off a head of garlic exposing the cloves inside. Place on a square of aluminum foil. Drizzle generously with oil. Wrap up in foil and place on indirect heat (such as the holding rack of the bbq) while pre-heating the grill and don’t remove until the other veggies are done.
Preheat grill to medium.
Toss mushrooms and cherry tomatoes with salt, pepper, and olive oil in a large bowl. Thread on to skewers. For this purpse I found it easiest to keep the tomatoes and mushrooms on their own skewers to make threading and turning easier. Leave peppers whole.
Cook over medium direct heat until the veggies soften and get some nice black grill marks. This took about 6 minutes for the cherry tomatoes and 8-10 for the mushrooms and peppers.
Remove from the grill and let cool on a plate while you make the dressing.
Combine all the dressing ingredients in a small bowl or jar and mix well. Adjust salt and pepper to taste. Remove the veggies from their skewers in to a medium sized salad bowl and drizzle with dressing. Add the chives and feta. Toss gently.
Garnish with another handful of chives if desired and serve warm or cold. It’s delicious both ways!
What’s on your grill this summer? Share with us in the comments below!