Mediterranean Grilled Vegetable Salad Food

SPINACH SALAD WITH GRILLED MEDITERRANEAN VEGETABLES

Steps:

• Place all vegetables in a large mixing bowl. Add 1/4 cup oil and season with salt and pepper, to taste. Toss well making sure each vegetable gets covered with oil. Place a grill pan over medium heat. Once heated, place your vegetables on grill and cook accordingly: grill mushrooms about 5 minutes per side; peppers and squash about 3 minutes per side.
• Once all the vegetables are grilled place them in a large serving bowl to slightly cool. Dice and add feta cheese, pitted olives, spinach and basil leaves. Gently toss to mix well and drizzle more oil, to taste, if necessary and serve.

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.

MEDITERRANEAN GRILLED VEGETABLES

Steps:

• Preheat an outdoor grill for high heat.
• Stir olive oil, balsamic vinegar, lemon juice, rosemary, and oregano together in a bowl.
• Place mushrooms, zucchini, bell pepper, and onion in a deep grill-safe pan and brush with the oil mixture.
• Place the pan on the preheated grill and cook until tender, turning once, 10 to 15 minutes.

MEDITERRANEAN GRILLED VEGETABLE SALAD

Steps:

• 1. Prepare the vinaigrette by adding the ingredients to a small bottle or bowl and shake or whisk together. Allow the vinaigrette to sit for about 1/2 an hour for the flavors to meld. Discard the garlic clove before using.
• 2. Heat the grill to medium high. Lightly brush the vegetables with olive oil and grill for about 5 minutes on each side or until tender.
• 3. Cut larger pieces into chunks and toss with dressing in a large bowl. Sprinkle with crumbled Feta cheese and serve immediately. ENJOY!!!

GRILLED MEDITERRANEAN VEGETABLE SALAD

Steps:

• Gather the ingredients.
• Add the ingredients to a small bottle or bowl and shake or whisk together.
• Allow the vinaigrette to sit for about 1/2 an hour for the flavors to meld.
• Discard the garlic clove before using.
• Heat the grill to medium-high.
• Lightly brush the vegetables with olive oil and grill for about 5 minutes on each side or until tender.
• Cut larger pieces into chunks and toss with dressing in a large bowl.
• Sprinkle with crumbled Feta cheese and serve immediately.
• Enjoy!

MEDITERRANEAN MARINATED VEGETABLE SALAD

Steps:

• Combine vegetables in large bowl.
• Mix dressing, basil and garlic. Add to vegetable mixture; toss to coat.
• Add cheese; mix lightly. Refrigerate 1 hour.

MEDITERRANEAN ROASTED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F. Cut all of your vegetables to your desired size making sure they are about the same size for even roasting and put them in a large mixing bowl. In a small mixing bowl or mason jar combine the olive oil, garlic, thyme, oregano, za'atar or sumac, lemon juice and salt and pepper. Stir or shake to combine. Toss the vegetables in the olive oil mixture. On a baking sheet spread the vegetables out in an even layer. You don't want your vegetables to be crowded so you may want to use two baking sheets. Roast the vegetables for about 30 to 35 minutes or until they are soft and just starting to show some char on the edges making sure to stir the vegetables at about the 15 minute mark. Garnish with fresh herbs and serve warm.

MEDITERRANEAN GRILLED POTATO SALAD

Steps:

• In tightly covered container, shake all vinaigrette ingredients.
• In 2-quart saucepan, place potatoes; add enough water just to cover potatoes. Add 1/2 teaspoon salt. Cover and heat to boiling; reduce heat to low. Cook covered about 15 minutes or until potatoes are just tender; drain. Cool slightly; cut potatoes in half. Toss with 2 tablespoons oil.
• Heat coals or gas grill for direct heat. Cover and grill potatoes over medium heat 5 to 10 minutes, turning occasionally, until golden brown and tender.
• In large bowl, toss potatoes, bell pepper, olives and vinaigrette.

MEDITERRANEAN ROASTED VEGETABLE SALAD

Steps:

• Preheat broiler. Brush eggplant with olive oil. Sprinkle with salt and pepper. Broil until brown and just cooked through, about 2 minutes per side. Transfer to paper towels and drain.
• Preheat oven to 425°F. Combine onions and potatoes on large baking sheet. Drizzle with 3 tablespoons oil; toss to coat. Season with salt and pepper. Place peppers on medium baking sheet. Add 1 tablespoon oil; toss to coat. Season with salt and pepper. Roast vegetables until tender and light golden, stirring occasionally, about 35 minutes for peppers and about 1 hour for potatoes and onions. Transfer to large bowl. Place zucchini on medium baking sheet. Add 1 tablespoon oil; toss to coat. Season with salt and pepper. Bake until crisp-tender, about 20 minutes. Transfer to bowl with vegetables. Cut eggplant into 1-inch squares and add to vegetables in bowl.
• Combine mustard and vinegar in small bowl. Gradually mix in remaining 4 tablespoons olive oil. Add basil. Add dressing to salad and mix to coat. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before continuing.)
• Mix radicchio, arugula and cheese into salad. Season with salt and pepper.