A delicious, healthy way to enjoy grilled veggies! Try your best to share!
I saw this recipe in my new Cooking Light: Way to Cook cookbook (thanks, hubby!) and knew that I had to make it pronto. Sometimes I wonder if I was wired incorrectly because the way I feel about veggies is the way most people feel about chocolate. I always wished Willy Wonka’s chocolate factory was instead a vegetable factory filled with broccoli trees, green bean grass, mushroom benches and carrot juice rivers. Aaahhhh, heaven!
I basically enjoyed this entire salad by myself because my husband won’t touch anything that has mushrooms in it. His loss! Those mushroom benches wouldn’t last long with me in the room.
Light your grill and turn the heat to medium.
Prepare the vinaigrette. In a large bowl, combine the following ingredients:
2 tablespoons sherry vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1 1/2 teaspoons honey
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
Prepare the salad. Coat the following ingredients with cooking spray:
8 ounces asparagus, trimmed
2 (4-inch) Portobello mushroom caps
1 medium zucchini, 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
Place the veggies on the grill (also coated with cooking spray) and grill for 4 minutes on each side or until slightly blackened.
Remove the vegetables from the grill and let cool. Cut veggies into 1-inch pieces.
Add the vegetables to the bowl with the vinaigrette, along with:
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
Toss gently to coat and sprinkle with crumbled queso fresco or feta cheese.
Feel free to replace or add veggies based on what is fresh and available. I also had the thought that this salad would be delicious when tossed together with pasta. Too bad I had that thought after it was all in my belly. Next time!