Recipe courtesy of Valerie Bertinelli

Grilled Chopped Vegetable Salad

Name: Grilled Chopped Vegetable Salad
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: Kosher salt and freshly ground black pepper; 2 large carrots, peeled, trimmed and cut into 2-inch pieces; 8 ounces green beans, trimmed; 2 large or 6 small portobello mushrooms, cleaned, stemmed and gills removed; 1 zucchini, cut lengthwise into thirds; 1 yellow squash, cut lengthwise into thirds; 1 head radicchio, quartered; 6 tablespoons extra-virgin olive oil; 1 head Bibb lettuce, outer leaves removed; 1 small shallot, finely chopped; 1 lemon, zested and juiced; Freshly grated Parmesan, for garnish

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Level: Easy

Total: 40 min
Active: 40 min

Yield: 4 servings

Nutrition Info

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Ingredients

Kosher salt and freshly ground black pepper

2 large carrots, peeled, trimmed and cut into 2-inch pieces

8 ounces green beans, trimmed

2 large or 6 small portobello mushrooms, cleaned, stemmed and gills removed

1 zucchini, cut lengthwise into thirds

1 yellow squash, cut lengthwise into thirds

1 head radicchio, quartered

6 tablespoons extra-virgin olive oil

1 head Bibb lettuce, outer leaves removed

1 small shallot, finely chopped

1 lemon, zested and juiced

Freshly grated Parmesan, for garnish

Directions

Bring a large pot of water to a boil over medium-high heat; prepare a bowl of ice water. Season the boiling water with salt. Add the carrots and cook for 1 minute. Add the green beans to the pot with the carrots and continue cooking both for 3 minutes. Drain the vegetables in a colander, then immediately transfer to the bowl of ice water to stop the cooking. Remove from the water and pat dry.
Preheat a large (2-burner) grill pan over medium-high heat.
Put the carrots and green beans on a baking sheet with the mushrooms, zucchini, squash and radicchio. Drizzle 3 tablespoons of the olive oil on the vegetables and toss to coat. Season lightly with salt and pepper.
Grill the vegetables, in batches if necessary, until tender and well-marked, turning them over halfway (about 3 minutes for the green beans and carrots and 8 minutes for the mushrooms, radicchio, zucchini and squash). Transfer the vegetables to a cutting board and chop into bite-size pieces. Slice the radicchio crosswise into shredded pieces.
Add the smaller, whole leaves of Bibb lettuce to a large serving bowl. Top with the chopped vegetables.
Whisk together the shallot, lemon zest and juice and some salt and pepper in a small bowl. Add the remaining 3 tablespoons olive oil and whisk until emulsified. Drizzle the vinaigrette over the salad. Top with grated cheese. Serve warm or at room temperature.