GRILLED VEGGIE SALAD

By Chef Christian Pritchard • March 27, 2018 0 Comments

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Author Notes: Tell us about your recipe.Chef Christian Pritchard

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Serves 6-8

Ingredients

  • 1 medium eggplant, sliced vertically and some skin peeled
  • 3 ears corn
  • 2 medium zucchini, slice sliced vertically and some skin peeled
  • 1 whole red onion, sliced in quarters with root end attached
  • 1 bunch asparagus
  • 1 red pepper, sliced
  • Allessia® extra-virgin olive spray oil
  • 2 pounds mixed tomatoes varieties (grape, cherry or sun gold)
  • ¼ cup fresh basil leaves, chiffonade cut
  • 4 ounces Gorgonzola, crumbled
  • 1 tbsp of dried oregano

Dressing

  • ¼ cup Basso® olive oil
  • Zest of half a lemon
  • ¼ cups Juice from one lemon
  • ½ teaspoon salt
  • Few grinds black pepper
  1. Heat grill to the hottest temperature. Clean vegetables. Spray Allessia® olive spray oil on all of the vegetables on all sides.
  2. Add dried oregano to vegetables and lay them all out on your grill. As each side chars, turn and grill the other side. Cook time depends on your grill, the corn and onions takes the longest and the asparagus takes the least. Just remove back to the platter once each is grilled.
  3. Cut each vegetable into bite sized pieces and place in a large bowl. Cut all of the tomatoes in half and add to the bowl.
  4. Make the dressing by combining all ingredients and add to bowl along with the fresh basil. Toss until combined. Top with the cheese and serve.

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