Dr. Nandi’s Grilled Vegetable Salad
Have you fired up the BBQ? Did you know that the BBQ can help you make an incredible salad? We have a great grilled vegetable salad that is a sure fire winner!
Use organic ingredients whenever possible.
2 zucchini, cut in half crosswise, sliced lengthwise
1 yellow squash, cut in half crosswise, sliced lengthwise
1 sweet onion, cut into thin wedges
1 red bell pepper, cut into large pieces
3 Tbsp olive oil, divided
2 Tbsp white balsamic vinegar
1/2 tsp salt
1/8 tsp freshly ground black pepper
1/4 cup chopped fresh basil
4 oz. goat cheese, crumbled
Combine zucchini, squash, onion, and bell pepper in a large bowl.
Drizzle with 1 Tbsp olive oil, and toss to coat.
Grill, uncovered, over medium-high heat (350º to 400º) for 10 to 1
2 minutes, turning once, or until just tender.
Whisk together vinegar, salt, and pepper in a large bowl; slowly whisk in remaining 2 Tbsp olive oil.
Add grilled vegetables and basil; toss to coat. Sprinkle with goat cheese just before serving.