Grilled Vegetable Salad
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- Recipe categories: Vegetables, Arugula, Zucchini, Eggplant, Squash,
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Average Rating:
Total Reviews: 6
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By grochlin_12023361
on August 06, 2009
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I served this as a compliment to another dish, and it was great. I made some changes though, that I thought worked really well. Instead of the pepper, I used corn. My guests said that was actually their favorite part. I used Japanese eggplant, which is smaller (I didn't want to buy a large eggplant. I cut up the veggies into smaller, more manageable pieces as well. I used half as much olive oil, which worked well (less fattening. I also decided to spice up the underlying romaine and arugala with some of the spices used on the veggies. Overall, it was a hit.
By sararosemac_5714086
Cape Elizabeth, ME
on July 03, 2006
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It was very very good and plan to make it again.
By mmlandsmann
on January 03, 2006
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I use a lot of different vegetables based on what I have on hand and what's in season. Left over steamed green beans, slices of carrots, fennel, asparagus - whatever suits your fancy.
By ktr5510_357924
richmond, VA
on June 23, 2005
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This was so good and so easy...I did not have the arugula, so I used a spring mix for greens....I can't wait to try it with the arugula and romaine.
By katnhwi_2722477
Pearl City, HI
on May 19, 2005
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This salad is very easy to make and very delicious. I also added toasted pine nuts and marinated some sliced pork & chicken in the sauce to make the salad...yummy!!
By eeemadonna_525761
west hollywood, CA
on June 29, 2004
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This was a great recipe to dress up a boring dinner salad incorporating great textures & flavors - excellent way to maximize your grilling. I grilled salmon with these vegetables.