Close Topic Options

Grilled Vegetable Salad

Recipe name:
Grilled Vegetable Salad

Recipe category:
Barbeque

What are your thoughts about this classic dish?

Recipe detials:

1 lg Eggplant (10oz) 1 Sweet red pepper 1 Sweet yellow pepper 2 Zucchini 1 Red onion 12 Mushrooms 1 Tomato; chopped 1/3 c Black olives; slivered --DRESSING -- 1/4 c Balsamic/red wine vinegar 1 tb Dijon mustard 2 cl Garlic; minced 1/2 ts Salt 1/2 ts Pepper 1/3 c Basil; fresh, chopped 1/2 c Olive oil Cut eggplant into 1-inch thick slices. in colander, layer eggplant, sprinkling each layer lightly with salt. Let drain for 30 minutes. Meanwhile, grill red and yellow peppers on greased grill over medium-high heat, turning often, for 10 minutes or until roasted. Let cool. Peel, seed and cut into 1-inch squares. Place in large bowl. Cut zucchini and onion into 1/2-inch thick slices; set aside separately. Trim ends of muchroom stems. Rinse eggplant under cold water; pat thoroughly dry. Lightly brush vegetables with oil. Grill mushrooms and onion, turning occasionally, for 8-10 minutes. Grill zucchini and eggplant for 10 minutes or until tender-crisp. halve zucchini, quarter onions and cube eggplant slices; add to peppers along with mushrooms. Dressing: in bowl, whisk together vinegar, mustard, garlic, salt and pepper; whisk in basil, then oil in steady stream. Pour over vegetables, tossing gently to coat. Refrigerate for at least 4 hours or up to 8 hours. Bring to room temperature before serving. Garnish with tomato and olives.

Your opinion:
If you have actually made this recipe please give your reviews.

Grilled Vegetable Salad

Can someone tell me more about grilled vegetable salad can be relevant as soon as possible for our what the erroneous opinions about grilled vegetable salad from the truth.