Creative outlets in the Kitchen, Garden, Home and On the Road.
Saturday November 18th 2017

Grilled Salad (You read that right!)

Grilled Salad
Grilled Salad

Looking for a healthy option for your next tail gate? What could be better than a vegetarian dish that is tasty, easy and pleasing to most everyone?!

This is the most simple of dishes, liked even by those who don’t seem to care for vegetables!

Grilled Salad

Serves 4-6

Ingredients:
3 heads Romain lettuce

Any of the following vegetable you’d like. You can add or subtract from the list to suit your needs.

Eggplant
Zucchini/Summer Squash
Cherry Tomatoes
Garlic
Mushrooms
Onions (White, Red, Cipollini* etc.)
Peppers (Red, Chili, Bell etc.)
Vinaigrette of your choice (I mix olive oil, balsamic vinegar, salt and pepper to taste)

Large bowl
Grilling skewer (if wooden, soak 30 minutes in water before using)
Grilling tongs
Cutting Board
Knife

* I recommend cipollini onions when you find them in your market. They become so sweet when you grill them. When my friends see skewers filled with them on the grill, there’s always a line waiting for a taste!

Directions:
Be sure before you do ANYTHING, that you clean your grill. You don’t want to loose any of these tasty veggies on the grill! oil your grilling wracks up and preheat your grill.

Cut each of the heads of lettuce down the middle, from top to bottom, splitting the core in half. You want the core, don’t cut it out. Rinse, give a gently shake and set aside. This will leave some of the water in the lettuce, helping it to cook on the grill.

Slice the eggplant, zucchini, summer squash into lengthwise slices about 1/4″ – 3/8″ thick. These will shrink as you cook them, so don’t cut them too thin. Quarter & seed peppers. Coat with a little olive oil. Set aside.

I like to thread the garlic cloves, cherry tomatoes, mushrooms and cipollini onions onto their own skewers. By keeping only one type of vegetable on the skewer, they will cook at the same rate.

Once your grill is heated, put on the skewers of onions and garlic first. Meanwhile add the slices of eggplant, zucchini, summer squash to grill. Turn the vegetables as they cook. Lastly I add the tomatoes, peppers and romain lettuce. Turn the vegetable as they are cooked (ie: browning/grill marks).

I keep a cutting board and knife next to the grill and chop up grilled items as I pull them from the grill, cooked. I dump them all into a large bowl as I go along, including the lettuce. Add the vinaigrette of your choice and toss. Serve warm!

Add some grilled sausage or chicken to the salad to make it a meaty entree.

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