Grilled Vegetable Salad
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 12 min |
| Total: | 32 min |
servings
| Category: | Accompaniment |
| Subcategory: | Vegetables |
| Source: | Ass. des Jardiniers-Maraîchers du Québec |
Recipe ingredients
- Salad
- 3 zucchini
- 2 red peppers
- 2 yellow peppers
- 1 red onion
- 8 tomatoes
- 6 asparagus
- As needed olive oil*
- Salt and freshly ground pepper to taste
- Crumbled Feta cheese or sliced bocconcini for garnish
- Dressing
- 2 Tbsp. (30 mL) Irresistibles red wine vinegar*
- ½ cup (125 mL) Irresistibles olive oil*
- 1 Tbsp. (15 mL) minced fresh basil
- 1 Tbsp. (15 mL) minced fresh oregano
Preparation
Preheat barbecue medium-high.
Salad
Cut zucchini into strips and peppers into quarters.
Cut onion into thick slices. Quarter tomatoes.
Snap or cut off tough bottom part of asparagus spears.
Combine all vegetables in a bowl.
Add a thin stream of oil, salt and pepper.
Grill vegetables in the basket or specific wok for the barbecue. Cool.
Cut vegetables into 1-in. (2.5-cm) pieces and transfer to serving dish.
Dressing
Pour vinegar into a bowl. Stir in oil, basil and oregano. Drizzle over vegetables.
Presentation
Sprinkle crumbled feta over salad or surround it with sliced bocconcini.
Suggestion
Chef Mario's TipSea salt will give your salad an exquisite taste and bring out the flavour of the various fresh vegetables.
This recipe is taken from Menu, Plaisirs maraîchers, the magazine put out by the Quebec Produce Growers Association and produced by Upperkut . Photographs by Benoît Levac.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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