Side Pannel
Grilled Vegetable Salad
Grilled Vegetable Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Salads, Vegetables
Ingredients List
- 1 lg Eggplant (10oz)
- 1 Sweet red pepper
- 1 Sweet yellow pepper
- 2 Zucchini
- 1 Red onion
- 12 Mushrooms
- 1 Tomato; chopped
- 1/3 c Black olives; slivered
Directions
DRESSING
1/4 c Balsamic/red wine vinegar
1 tb Dijon mustard
2 cl Garlic; minced
1/2 ts Salt
1/2 ts Pepper
1/3 c Basil; fresh, chopped
1/2 c Olive oil
Cut eggplant into 1-inch thick slices. in colander, layer eggplant,
sprinkling each layer lightly with salt. Let drain for 30 minutes.
Meanwhile, grill red and yellow peppers on greased grill over medium-high
heat, turning often, for 10 minutes or until roasted. Let cool. Peel, seed
and cut into 1-inch squares. Place in large bowl. Cut zucchini and onion
into 1/2-inch thick slices; set aside separately. Trim ends of muchroom
stems. Rinse eggplant under cold water; pat thoroughly dry. Lightly brush
vegetables with oil. Grill mushrooms and onion, turning occasionally, for
8-10 minutes. Grill zucchini and eggplant for 10 minutes or until
tender-crisp. halve zucchini, quarter onions and cube eggplant slices; add
to peppers along with mushrooms. Dressing: in bowl, whisk together vinegar,
mustard, garlic, salt and pepper; whisk in basil, then oil in steady
stream. Pour over vegetables, tossing gently to coat. Refrigerate for at
least 4 hours or up to 8 hours. Bring to room temperature before serving.
Garnish with tomato and olives.
1/4 c Balsamic/red wine vinegar
1 tb Dijon mustard
2 cl Garlic; minced
1/2 ts Salt
1/2 ts Pepper
1/3 c Basil; fresh, chopped
1/2 c Olive oil
Cut eggplant into 1-inch thick slices. in colander, layer eggplant,
sprinkling each layer lightly with salt. Let drain for 30 minutes.
Meanwhile, grill red and yellow peppers on greased grill over medium-high
heat, turning often, for 10 minutes or until roasted. Let cool. Peel, seed
and cut into 1-inch squares. Place in large bowl. Cut zucchini and onion
into 1/2-inch thick slices; set aside separately. Trim ends of muchroom
stems. Rinse eggplant under cold water; pat thoroughly dry. Lightly brush
vegetables with oil. Grill mushrooms and onion, turning occasionally, for
8-10 minutes. Grill zucchini and eggplant for 10 minutes or until
tender-crisp. halve zucchini, quarter onions and cube eggplant slices; add
to peppers along with mushrooms. Dressing: in bowl, whisk together vinegar,
mustard, garlic, salt and pepper; whisk in basil, then oil in steady
stream. Pour over vegetables, tossing gently to coat. Refrigerate for at
least 4 hours or up to 8 hours. Bring to room temperature before serving.
Garnish with tomato and olives.
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