I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Saturday, August 6, 2011

Grilled Vegetable Salad

Vinaigrette:

2 Tb sherry vinegar
1 Tb evoo
salt/pepper
1 1/2 tsp honey
1/2 tsp dijon mustard

Salad:

8 oz asparagus, trimmed
2 4-inch portobello mushroom caps (about 6 oz)
1 med zuccini, cut lengthwise to 1/4" strips
1 yellow squash, cut lengthwise to 1/4" strips
1 sm red onion, cut into 1/4" slices
1 red bell pepper, halved and seeded

cooking spray/oil

2 Tb chopped fresh basil
1 Tb chopped fresh chives
1 Tb chopped fresh parsley
6 Tb crumbled queso fresco

Grill to med-high heat.

Mix vinaigrette, set aside.

Coat veggies with oil, grill 4 minutes each side or until slightly blackened.  Cook slightly and cut into 1 inch pieces.

Toss everything together but the cheese, the sprinkle cheese when serving.

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