Salad with Grilled Vegetables and Balsamic Vinegarette Recipe

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Great way to use fresh vegetables from the garden and make a pretty display.
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Servings:
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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
Container: small mixing bowl, grill
Directions
PREP
20 mins
COOK
10 mins
READY IN
30 mins
  • 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.
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