Grilled Vegetable Salad
Ingredients:
| 2 lbs. |
Zucchini |
| 2 lbs. |
Yellow Squash |
| 2 lbs. |
Eggplant |
| 1 lb. |
Red Onions |
| 1 lb. |
Mushrooms |
| Appr. 2 cups |
Oil |
| 3-4 cloves |
Garlic, chopped fine |
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Salt |
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Black Pepper to taste |
Method:
- Slice zucchini, yellow squash, eggplant, red onions into 1/4-1/2 inch slices lengthwise. Leave mushrooms whole.
- Mix garlic and oil together and very lightly coat above ingredients with the garlic oil.
- Place vegetables on broiler and mark each side with nice grill lines (do not burn vegetables or the salad will taste bitter). Season both sides with salt and black pepper.
- Vegetables should be cooked al dente. If the vegetables are not cooked enough from the broiler (usually the eggplant and onions), they can be placed on a sheet pan and finished in the oven. 350 °F.
- When vegetables are cool enough to handle, cut into bite sized pieces and mix with balsamic vinaigrette.
- Serve with Balsamic Vinaigrette (see Dressings).
Source: Chef Ronald Ng, CCSF
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