When making grilled vegetable salad, it is almost as much fun to select the salad dressing you want to serve with it. Many salad dressings are easy enough to make yourself and taste better than the bottled varieties you might find in the store. Balsamic vinegar salad dressing goes particularly well with grilled vegetables because the tartness cuts through the sweetness of the cooked vegetables.
The balsamic vinegar dressing used in this recipe for grilled vegetable salad includes honey for extra flavor and the whole salad is chilled for 8 hours so the flavors have time to combine. You can try serving this salad warm if you like, with a creamy dressing, but the chilled version below is also very special.
Ingredients -
3 tablespoons honey
4 tablespoons olive oil
2 tablespoons balsamic vinegar
½ teaspoon pepper
1 teaspoon salt
3 large zucchini
3 large yellow squash
2 medium red bell peppers
2 medium green bell peppers
2 medium orange bell peppers
2 medium yellow bell peppers
1 lb fresh green beans
½ cup Feta cheese
Preparation:
Preheat the grill to medium high.
Combine 1 tablespoon of the oil with the honey, vinegar, salt, and pepper and set aside. Slice the zucchini and squash. Cut the bell peppers into 1-inch pieces. Trim the green beans.
Toss the zucchini, squash, and bell pepper with 2 tablespoons of the olive oil and toss the green beans in the other tablespoon of the oil.
Grill the zucchini, bell pepper, and squash in a grill wok, covered with the grill lid, for 5 to 7 minutes, stirring every couple of minutes, until everything is tender.
Remove the vegetables from the wok. Grill the green beans in the same way for the same time. Toss the vegetables with the honey mixture. Chill for 8 hours or overnight and serve cold.
Sprinkle with the Feta cheese
Serves 8