Thursday, April 3, 2014

Recipe of the Week: Grilled Vegetable Salad

Grilled Vegetable Salad
We sometimes eat this huge salad 2-3 times a week. It is super quick and easy. Often, we grill a protein along with the veggies, chicken or salmon go well. You can add or substitute any vegetables that grill nicely.

Prep Time: 5 min
Grill Time: 15-20 min
Servings: 2-4

1 Red Pepper (quartered, stem and seeds removed)
1 Green Pepper (quartered, stem and seeds removed)
1 Red Onion (sliced in half)
2 Portobello Caps (stems removed)
1 Small Eggplant (Sliced 1/2 inch thick)
1 Small bunch of Asparagus
1/2 Pint of Grape Tomatoes (halved)
8 oz Blue Cheese
Spinach or Salad Greens
Olive oil
Red wine Vinegar or Balsamic Vinegar (or both, depending on your taste preferences)
Sea Salt and Pepper
(optional toppings: avocados, chickpeas, hard-boiled eggs, grilled salmon or grilled chicken breast)

1.      Preheat grill
2.      Drizzle peppers, onion, portobello, eggplant and asparagus with olive oil and sprinkle with salt and pepper to taste.  Grill until done. Remove from grill and slice all vegetables to desired size, I like thin strips.
3.      In large bowls spread out spinach or salad greens, top with tomatoes, grilled vegetables and blue cheese. Lightly sprinkle with vinegar ( A little bit goes a long way).
4.      Add additional toppings and proteins as desired.

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