Recipe courtesy of The Neelys

Grilled Vegetable Salad

Name: Grilled Vegetable Salad
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H7M0.000S
Total time: P0Y0M0DT0H17M0.000S
Yield: 3 servings
Cuisine: american
Ingredients: 1/2 bunch asparagus, trimmed and cut into bite-size pieces; 1 pint cherry tomatoes; 1 medium red onion, cut into 1/2-inch rings; 1 yellow bell pepper, quartered, seeds and ribs removed; 1 red bell pepper, quartered, seeds and ribs removed; 1/4 cup extra-virgin olive oil, for brushing; Salt and freshly ground black pepper; 1/4 cup fresh basil leaves; 1/4 pound feta cheese; 1 medium clove garlic, chopped; 1 tablespoon balsamic vinegar; 3 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper

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Level: Easy
Total: 17 min

Prep: 10 min
Cook: 7 min

Yield: 3 servings

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Ingredients

1/2 bunch asparagus, trimmed and cut into bite-size pieces

1 pint cherry tomatoes

1 medium red onion, cut into 1/2-inch rings

1 yellow bell pepper, quartered, seeds and ribs removed

1 red bell pepper, quartered, seeds and ribs removed

1/4 cup extra-virgin olive oil, for brushing

Salt and freshly ground black pepper

1/4 cup fresh basil leaves

1/4 pound feta cheese

Dressing:

1 medium clove garlic, chopped

1 tablespoon balsamic vinegar

3 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

Directions

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Watch how to make this recipe.

Preheat grill to medium.
In a large bowl, toss the vegetables with olive oil and season with salt and pepper. Grill the vegetables, turning occasionally, until charred and tender, about 5 to 7 minutes. Remove to a platter. Sprinkle with basil and feta.
In a small bowl, mix garlic, balsamic vinegar, and olive oil. Season with salt and pepper and drizzle over vegetables.