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Here's my recipe for the March edition of Tiny House Magazine. This one's good hot, cold or room temperature and works with whatever vegetables you have on hand.
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Grilled Vegetable Salad with Dijon Dressing
Makes 5-6 servings
Total Time: 30-40 minutes
Ingredients
2 Zucchini cut lengthwise
2 Yellow squash cut lengthwise
2 Whole portobello mushrooms
3-4 Bell peppers seeded and cut in half or 8-10 whole sweet baby bells
1 bunch whole asparagus
1 Large red onion cut into quarters
2 ears of shucked corn or ½ cup frozen corn
Vegetable oil spray
Goat cheese crumbles
Salad Dressing
Juice of 1 lemon
1 tbsp Dijon Mustard
2 cloves Garlic
½ tsp salt
½ tsp fresh ground black pepper
3 tbsp olive oil
Dishes, Utensils and Appliances:
Cutting board
Knife
Whisk
Grill tongs
Small and large mixing bowl
Measuring spoons or a keen eye for measurements
Outdoor propane or charcoal grill
Directions:
1) Preheat grill to medium high heat and lightly oil the grate to prevent vegetables from sticking
2) Gather all of your ingredients. Wash and cut vegetables accordingly.
3) Arrange zucchini, yellow squash, red onion, bell peppers, mushrooms and asparagus on preheated grill. Don’t crowd the vegetables, cook them in shifts if working on a small grill or making a large quantity.
4) Cook 10-15 minutes until vegetables are tender and slightly charred, turning frequently. Some vegetables, like the asparagus and mushrooms, will cook faster than others so remove accordingly.
5) Cut vegetables into bite-sized pieces and place in large mixing bowl. Add thawed corn (optional).
6) Whisk olive oil, Dijon mustard, lemon juice, garlic, salt and black pepper together in small mixing bowl.
7) Add dressing to vegetables and toss.
8) Sprinkle in goat cheese crumbles and toss.
9) Serve warm or chilled and enjoy!
IMG_5683.jpg
Grilled Vegetable Salad with Dijon Dressing
Makes 5-6 servings
Total Time: 30-40 minutes
Ingredients
2 Zucchini cut lengthwise
2 Yellow squash cut lengthwise
2 Whole portobello mushrooms
3-4 Bell peppers seeded and cut in half or 8-10 whole sweet baby bells
1 bunch whole asparagus
1 Large red onion cut into quarters
2 ears of shucked corn or ½ cup frozen corn
Vegetable oil spray
Goat cheese crumbles
Salad Dressing
Juice of 1 lemon
1 tbsp Dijon Mustard
2 cloves Garlic
½ tsp salt
½ tsp fresh ground black pepper
3 tbsp olive oil
Dishes, Utensils and Appliances:
Cutting board
Knife
Whisk
Grill tongs
Small and large mixing bowl
Measuring spoons or a keen eye for measurements
Outdoor propane or charcoal grill
Directions:
1) Preheat grill to medium high heat and lightly oil the grate to prevent vegetables from sticking
2) Gather all of your ingredients. Wash and cut vegetables accordingly.
3) Arrange zucchini, yellow squash, red onion, bell peppers, mushrooms and asparagus on preheated grill. Don’t crowd the vegetables, cook them in shifts if working on a small grill or making a large quantity.
4) Cook 10-15 minutes until vegetables are tender and slightly charred, turning frequently. Some vegetables, like the asparagus and mushrooms, will cook faster than others so remove accordingly.
5) Cut vegetables into bite-sized pieces and place in large mixing bowl. Add thawed corn (optional).
6) Whisk olive oil, Dijon mustard, lemon juice, garlic, salt and black pepper together in small mixing bowl.
7) Add dressing to vegetables and toss.
8) Sprinkle in goat cheese crumbles and toss.
9) Serve warm or chilled and enjoy!
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