Grilled Vegetable Salad Food

GRILLED VEGETABLE SALAD

Steps:

• Preheat a grill to medium high and oil the grates. Microwave the sweet potatoes until just tender, 10 to 12 minutes. Let cool 5 minutes, then slice in half lengthwise.
• Meanwhile, whisk 1/4 cup olive oil, the vinegar, capers and a pinch each of salt and pepper in a small bowl. Slice the cauliflower into small pieces. Grate the beets on the large holes of a box grater.
• Coat the asparagus and sweet potato halves with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill the asparagus and sweet potatoes, turning, until charred, 3 to 6 minutes for the asparagus and 10 minutes for the sweet potatoes. Roughly chop them separately.
• Toss the greens, cauliflower and asparagus with 3 tablespoons of the vinaigrette and a pinch each of salt and pepper in a large bowl. Divide among plates. Top with the grated beets, sweet potatoes, olives and goat cheese. Drizzle with the remaining vinaigrette.

GRILLED VEGETABLE SALAD

Steps:

• In a small bowl, whisk together the balsamic vinegar, olive oil, parsley, basil, and garlic.
• Season with salt and pepper if desired.
• Toss the sauce with the asparagus, mushrooms, and onion. Place in a shallow baking dish.
• Cover with plastic wrap and let the vegetables marinate for 30 minutes at room temperature.
• Coat the grill rack or grill pan with nonstick cooking spray and preheat the grill to medium high heat.
• Place the spinach leaves in a large bowl and set aside.
• Drain the asparagus mixture, reserving the marinade.
• Grill the vegetables, turning occasionally, until they are tender and lightly charred (about 6-8 minutes).
• Transfer the grilled vegetables to a cutting board and allow to cool for a couple of minutes. Cut the vegetables into bite-sized pieces.
• Add the grilled vegetables to the spinach.
• Transfer the marinade to a saucepan and bring it to a boil.
• Remove from heat and pour over the salad mixture. Use tongs to toss the salad and marinade.
• Test for seasoning, adding salt and pepper as desired.
• Serve immediately.

GRILLED VEGETABLE SALAD

Steps:

• Prepare and slice all your veggies, place in a large bowl and drizzle with olive oil, salt and pepper. Grill them all ahead of time until tender with nice grill marks, set aside.
• Whisk all your balsamic vinaigrette ingredients together until well incorporated.
• Right before you're ready to eat place chopped romaine, sun dried tomatoes into a bowl and dress with the vinaigrette, place onto your platter.
• Take the same bowl, toss in all your grilled veggies and carefully drizzle balsamic vinaigrette all over them, not too much, a little goes a long way, taste to your liking.
• Carefully arrange the veggies on top of the lettuce mixture with slices of avocado all around the perimeter.
• Add cheese and nuts if so desired.

GRILLED VEGETABLE SALAD

Steps:

• Combine first 7 ingredients in large plastic zip lock bag.
• Set aside. Cut carrots and remaining vegetables into large pieces.
• Add vegetables to vinegar mixture; seal bag and rotate to coat.
• Let stand 30 minutes, tossing occasionally.
• Drain vegetables, reserving marinade mixture.
• Salt and pepper vegetables to taste then arrange vegetables in grill basket.
• Cook, covered with grill lid, 15-20 minutes.
• Return cooked vegetables to reserved vinegar mixture, tossing gently.
• Eat immediately or refrigerate overnight.

CHARGRILLED VEGETABLE SALAD

Steps:

• First, blacken the peppers all over - do this directly over a flame, over hot coals or under a hot grill. When completely blackened, put them in a bowl, cover with a plate and leave to cool.
• While the peppers are cooling, mix the oil, vinegar, garlic and chilli in a large bowl. On a hot barbecue or griddle pan, chargrill the aubergine, courgette and onions in batches until they have defined grill marks on both sides and are starting to soften. The time will depend on the intensity of your grill, so use your judgement - courgettes and red onions are fine still slightly crunchy but you want the aubergine cooked all the way through. As the vegetables are ready, put them straight into the dressing to marinate, breaking the onions up into rings.
• When the peppers are cool enough to handle, peel, remove the stalk and scrape out the seeds. Cut into strips and toss through the veg with any juice from the bowl. Mix in the tomatoes, olives, basil and seasoning. Drizzle with more oil, if you like, and serve either on its own or with mozzarella or crumbled feta.

GRILLED VEGETABLE SALAD

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Arrange asparagus, zucchini, yellow squash, red onion, and red bell peppers on preheated grill; cook until vegetables are tender and slightly charred, 10 to 15 minutes. Remove vegetables from grill and cut into bite-sized pieces.
• Whisk olive oil, red wine vinegar, Dijon mustard, garlic, salt, and black pepper together in a bowl to make the dressing. Toss vegetables with dressing in a bowl. Serve warm or at room temperature.

GRILLED VEGETABLE SALAD

Steps:

• Preheat grill to medium.
• In a large bowl, toss the vegetables with olive oil and season with salt and pepper. Grill the vegetables, turning occasionally, until charred and tender, about 5 to 7 minutes. Remove to a platter. Sprinkle with basil and feta.
• In a small bowl, mix garlic, balsamic vinegar, and olive oil. Season with salt and pepper and drizzle over vegetables.