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Savoury Vegetable and Grilled Cheese Salad https://www.metro.ca/userfiles/image/recipes/salade-legumes-fromage-grilles-6279.jpg PT10M PT16M PT42M
Place all the vegetables, except the tomatoes, in a large bowl.Pour 1/3 cup (80 mL) of balsamic vinegar over the vegetables and mix to coat evenly. Marinate for 15 minutes.Preheat the barbecue to medium heat.Take the vegetables out of the marinade and arrange them on an oiled grill.Grill vegetables on all sides and remove when almost cooked. Transfer to a plate.Once the vegetables have cooled enough to handle, cut them into smaller pieces and return them to the bowl.Add the tomatoes, pickled onions and some vinegar (to taste), mixing well. Set aside.Slice the grilling cheese ½ in (1.5 cm) thick, brush with balsamic vinegar and grill until both sides are scored.Divide the lukewarm salad onto 4 serving plates.Garnish with the grilled cheese slices, olives and salad croutons.
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1 red pepper quartered 1 yellow pepper quartered 1 large portobello mushroom quartered 1 medium-size eggplant, sliced 3/4 in. (2 cm) thick 1/2 cup (125 mL) balsamic vinegar 8 cherry tomatoes, halved 5 small pickled onion, sliced thinly 3 1/2 oz (100 g) semi-hard grilling cheese, such as haloumi or Doré-Mi a few green olives a few black olives some salad croutons
Savoury Vegetable and Grilled Cheese Salad

Savoury Vegetable and Grilled Cheese Salad

Rate this recipe
6 Votes
4
servings
0:10
Preparation
0:16
COOKING
0:42
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    red pepper quartered
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    ASSORTED COLOUR SWEET PEPPERS

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    $3.99 ea.

    3 PK PRODUCT OF ONTARIO ROMAINE HEARTS 3 PK PRODUCT OF U.S.A.


  • 1
    yellow pepper quartered
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    ASSORTED COLOUR SWEET PEPPERS

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    3 PK PRODUCT OF ONTARIO ROMAINE HEARTS 3 PK PRODUCT OF U.S.A.


  • 1
    large portobello mushroom quartered
  • 1
    medium-size eggplant, sliced 3/4 in. (2 cm) thick
  • 1/2 cup
    (125 mL)
    balsamic vinegar
  • 8
    cherry tomatoes, halved
  • 5
    small pickled onion, sliced thinly
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    CARROT OR YELLOW ONIONS

    CARROT OR YELLOW ONIONS

    $0.99 ea.

    2 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE DOLE COLOURFUL COLESLAW OR GARDEN SALAD 340 - 397 g PRODUCT OF U.S.A.


  • 3 1/2 oz
    (100 g)
    semi-hard grilling cheese, such as haloumi or Doré-Mi
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    IRRESISTIBLES GRANA PADANO RISERVA CHEESE

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    $9.99 /lb

    AGED 20 MONTHS, DELI CUT, 2.20/100 g


    BEAU'S ABBY STYLE CHEDDAR

    BEAU'S ABBY STYLE CHEDDAR

    $4.99 /100g

    DELI CUT 22.63/lb



  • a few green olives

  • a few black olives

  • some salad croutons
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    PUMPKINS AND GOURDS VARNISHED BAG

    PUMPKINS AND GOURDS VARNISHED BAG

    2 for $10.00

    ASSORTED COLOURS AND VARIETIES OR $5.99 ea.


Imprimer ma sélection

Preparation

Place all the vegetables, except the tomatoes, in a large bowl.

Pour 1/3 cup (80 mL) of balsamic vinegar over the vegetables and mix to coat evenly. Marinate for 15 minutes.

Preheat the barbecue to medium heat.

Take the vegetables out of the marinade and arrange them on an oiled grill.

Grill vegetables on all sides and remove when almost cooked. Transfer to a plate.

Once the vegetables have cooled enough to handle, cut them into smaller pieces and return them to the bowl.

Add the tomatoes, pickled onions and some vinegar (to taste), mixing well. Set aside.

Slice the grilling cheese ½ in (1.5 cm) thick, brush with balsamic vinegar and grill until both sides are scored.

Divide the lukewarm salad onto 4 serving plates.

Garnish with the grilled cheese slices, olives and salad croutons.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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