Grilled Vegetable Salad
A summer salad chock full of grilled veggies. Perfect for any BBQ.
Servings 4 Servings
Ingredients
Ingredients:
- 6 red chard leaves
- 1 portobello mushroom sliced
- 1/2 walla walla onion sliced into 1/2 inch rings
- 1 zucchini cut lengthwise into 1/4 inch slices
- 2 firm tomatoes sliced into 1/2 inch slices
- 3 garlic cloves minced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon fresh cracked black pepper
- Extra Virgin Olive Oil for drizzling
Instructions
- Place chard, sliced mushrooms, sliced zucchini, sliced onions and tomatoes together in a resealable plastic bag.
- In a bowl whisk together garlic cloves, olive oil, salt and pepper. Pour over veggies. Toss veggies in the bag to coat. Seal the bag and allow to set at room temperature for 30 minutes. Not much longer because you don't want the tomatoes to get too soft.
- Preheat your grill to medium.
- Grill the zucchini, mushrooms and the onions until they are soft and have a slight char, 2 - 3 minutes per side. Next grill the tomatoes 2 minutes per side or until they have softened slightly and have grill marks. Finally, grill the chard about 1 minute per side. Watch the chard carefully it can burn quickly.
- Once all vegetables are grilled, allow to cool slightly and then chop into bit size pieces.
- Place chopped vegetables in a bowl. Drizzle with a little extra virgin olive oil and sprinkle with more salt and pepper if desired. Serve at room temperature.
Notes
Enjoy!