Recipes - print - Salad with Grilled Vegetables and Balsamic Vinegarette

Salad with Grilled Vegetables and Balsamic Vinegarette - Recipe

Great way to use fresh vegetables from the garden and make a pretty display.
view recipe online: https://www.recipetips.com/recipe-cards/t--3247/salad-with-grilled-vegetables-and-balsamic-vinegarette.asp
Salad with Grilled Vegetables and Balsamic Vinegarette Recipe
Directions
  • Preheat grill to medium-high.
  • Place all sliced vegetables in large bowl or on a large baking sheet.
  • In a small mixing bowl, whisk together olive oil, vinegar, salt and pepper. Pour over vegetables, toss to coat.
  • Place single layer of vegetables in a grill pan on the grill. Grill until tender, turning once. Beets take 6 minutes each side, squash, zucchini, eggplant take approximately 4-5 minutes each side, just until crisp tender. Onions and pepper take 6-7 minutes each side.
  • Place mixed greens on a large serving platter. Arrange grilled vegetables and black olives around edge of platter over greens.
  • Whisk together olive oil and vinegar, drizzle over platter of vegetables.
  • Sprinkle with green onions and cheeses.
 
 
Prep Time: 60 minutes
Cook Time: 10 minutes
Container: small mixing bowl, grill
Servings: 10
Serving Size: 1 cup
Ingredients
-8 cups mixed baby greens (1 ready mix bag)
-1/2 baby fresh spinach, rinsed, dried
-1/2 cup pitted black olives
- fresh basil leaves, whole or chopped
-2 green onions, chopped
-1/2 cup crumbled feta or goat cheese
-1/2 cup parmesan or romano cheese, shredded
-1/4 cup olive oil
-2 tablespoons balsamic vinegar
- salt and pepper to taste
- ASSORTMENT GRILLED BALSAMIC VEGETABLES
-3 fresh beets, trimmed and cut into 1/4
-2 large red peppers, seeded, cut into 1/2
-2 small zucchini, unpeeled, cut ends off and cut lengthwise into 4 slices
-2 small yellow squash, cut ends off and cut lenthwise into 4 slice
-1 small eggplant, unpeeled, cut ends off, slice lengthwise into 4-5 slices
-1 red onion, skinned, cut into 1/2
- DRESSING FOR VEGETABLES:
-1/4 cup olive oil
-2 tablespoons balsamic vinegar
- salt and pepper to taste
- DRESSING FOR SALAD:
-1/2 cup olive oil
-3 tablespoons balsamic vinegar