Photo: Grilled Vegetable Salad Recipe
Ingredients
- 2 to 3 tablespoons olive oil, plus more for greasing
- 8 ounces baby bella mushrooms, stems trimmed and caps halved
- 1 red onion, cut into 1/4-inch-thick rings
- 1 red bell pepper, cut into 1/4-inch-wide strips
- 1 zucchini, cut crosswise into 1/4-inch-thick slices
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried oregano
- 5 cloves garlic, finely chopped
Directions
Grease the grill pan by brushing it with some oil. Preheat to medium-high heat.
Combine the mushrooms, onions, bell peppers and zucchini in a shallow dish. Whisk together the vinegar, salt, black pepper, oregano and garlic in a large bowl. Whisk in the 2 to 3 tablespoons oil to make the marinade. Add the vegetables to the marinade and let stand while the grill pan heats up.
Place the vegetables on the grill. Turn the vegetables once until they are all slightly charred and cooked through, about 20 minutes. Place the vegetables back into a large bowl with any leftover marinade. Toss and serve.
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By dwaddy_7814527
Dawsonville, GA
on April 27, 2013
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Love, love, love this recipe!! My 10YO asks for this recipe over and over. I don't put on the grill. Too involved. I sautee on the stove and it is wonderful! I cut up chicken and use the same maninade and sautee that and put all over rice. You have to try this recipe. You will not be diappointed!
By Chef #967113
charleston, Sc
on February 08, 2013
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You Will Be SOOOOO Glad you made this! I have made this or a variation of it many, many times. I sometimes mix red and yellow peppers, quartered sweet onions, fresh Campari tomatoes, halved, or Cherry Tomatoes. I also sprinkle with FRESH thyme, and Kosher or other coarse salt, and plenty of freshly ground pepper. There is so much you can do with this recipe! I use a grill "skillet, one of those things with sides and big holes in it, and we cook it year round on our indoor Jenn Aire or other grill. Brush with virgin olive oil of your choice prior to roasting. Sometimes I use a Mediterranean or Italian oil from a store that specializes in oils. We really, really love this.
By patrickandjamey...
Fort Payne, AL
on February 03, 2013
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Anything with veggies I love.... minus the mushrooms :-
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