Grilled Summer Veggie Salad
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This is a great salad to make when you have a little time and then keep in the fridge for a quick lunch or dinner side.
Ingredients
- 1/4 cup balsamic vinegar
- 1 teaspoon dijon mustard
- Salt and pepper
- 1/2 cup olive oil
- Herbs for marinating the veggies such as 3-4 springs of thyme, rosemary, summer savory or tarragon or a mixture.
- 1 Large Eggplant (skin on cut into 1 inch slices)
- 1 Zucchini (cut in half lengthwise)
- 1 Summer Squash (cut in half lengthwise)
- 1 Sweet or Red Onion (cut into 1-inch thick slices)
- 1 Ear Corn (remove husk and silk)
- 1 Red Pepper (cut into quarters lengthwise, seeds removed)
- 1 Cup Cherry Tomato Halves or tomato wedges
- Small handful of basil, roughly chopped right before serving
Instructions
- Mix together the balsamic vinegar and dijon mustard. Add 1/2 teaspoon of salt and several grinds of black pepper.Slowly drizzle in the olive oil. Set aside.
- Put all of the prepped veggies except the corn and cherry tomatoes into a zippered plastic bag. Add the herbs for marinating (no need to remove them from their stems). Pour in half of the dressing, seal the bag and mix so that all of the veggies are in contact with the marinade. Let sit for 15 minutes to 1 hour. Set aside the other half of the dressing for later.
- Prepare your grill with a medium fire.
- Remove the veggies from the marinade and discard the bag.
- Grilled the marinated veggies so that they get a nice char but are not over-cooked. Also grill the corn.
- Remove from the grill and allow to cool.
- Cut the veggies into 1-inch pieces and put in a serving bowl or storage container if eating later. Cut the kernels from the corn cobs and add to the bowl of veggies.
- Toss in the vinaigrette that was set aside.
- Before eating, add the halved tomatoes or wedges and the rough chopped basil.
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