Grilled Vegetables
Warm Grilled Veggie Salad
This grilled salad combines warm grilled vegetables with salad greens and Parmesan. The Parmesan melts slightly when you scatter it over the hot vegetables and the combination of colors in this vegetable salad recipe is just as pleasing as the combination of soft warm ingredients with crunchy cold ingredients.
This is a very healthy grilled salad and you can serve a vegetables salad as an appetizer, side dish or main meal, making it very versatile. Feel free to alter which vegetables you use. Eggplant, zucchini, mushrooms, tomatoes and cauliflower are equally good in this grilled vegetables salad and you can try different herbs too if you want.
Grilled Vegetables Salad with Herbs and Parmesan
Ingredients -
½ red bell pepper, seeded and in 1 inch strips
½ yellow bell pepper, seeded and in 1 inch strips
6 spears asparagus, in 1 inch pieces
2 sticks celery, in 1-inch pieces
6 florets broccoli
½ red onion, thickly sliced
¼ cup olive oil
3 tablespoons balsamic vinegar
½ teaspoon dried oregano
½ teaspoon dried basil
2 cloves garlic, minced
3 leaves romaine lettuce
1 bunch arugula
¼ cup Parmesan shavings
Salt and freshly ground black pepper
Preparation:
Combine the olive oil, vinegar, garlic, basil, oregano, salt, and pepper in a bowl and stir in the bell pepper, asparagus, celery, broccoli, and onion.
Toss well to coat.
Heat a cast iron grill pan over a high heat and grill the vegetables until they are tender.
Toss the romaine and arugula in the bowl with rest of the vinaigrette and arrange it on a serving platter.
Top with the grilled veggies and scatter the Parmesan shavings over the vegetables.
(Serves 4)
A picture of our Grilled Vegetables Salad with Herbs and Parmesan the vegetables are grilled until tender. This grilled vegetable salad various herbs and Parmesan cheese hot off the grill.
