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Food & Entertaining

Grilled Vegetable Salad

Author: Sydney Dye
Issue: May, 2013, Page 154

Makes 8-10 servings 

1 medium eggplant
1 medium zucchini
1 medium yellow squash
1 medium fennel bulb
1 red onion
1 bunch asparagus spears
Extra-virgin olive oil
Kosher salt and freshly ground pepper to taste
2 cups mixed greens, washed and dried
1/2 cup goat cheese, crumbled
1/2 cup chopped Italian parsley

CUT the eggplant, zucchini and squash lengthwise into 1/2-inch-thick slices.

TRIM the fennel by cutting in half and then cutting crosswise into 1/2-inch-thick slices.

PEEL the onion and cut crosswise into 1/2-inch-thick slices.

TRIM the asparagus.

COMBINE all the vegetables in a bowl.

TOSS to coat all the vegetables with 1/4 cup of olive oil.

SEASON with salt and pepper, to taste and set the vegetables aside.

BUILD a fire in a charcoal grill, or preheat a gas grill. Place the vegetables on the grill racks when the fire is hot.

GRILL vegetables, turning as necessary to prevent burning, until they are tender and have grill marks (approximately 6-8 minutes).

TRANSFER the vegetables to a platter to cool; then cut into medium dice (approximately 1-inch pieces).

COMBINE the mixed greens, grilled vegetables, goat cheese and parsley in a large serving bowl; toss gently.

DRESS the salad with the vinaigrette to taste; toss well and serve at room temperature.

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