Friday, July 16, 2010

Grilled Vegetable Salad

I know it's been nearly two months since my last post. I've heard people are sick of checking the blog and seeing that "darn coconut cake" (sorry Chris R. in Nashville :). In all honesty we've just been having too much fun for me to sit down, write, and post recipes. From birthday parties, to family and friends visiting, to just getting out and enjoying the beautiful California summer, there has been no time to blog ... okay that, and I've just been a little lazy ;) But I am back! And I'm excited to post several simple and delicious new recipes I've made recently.

To start things off, I am posting this AMAZING Grilled Vegetable Salad. I made it for a 4th of July Celebration and everyone seemed to love it. I know I did! The best thing about this recipe is that it's summer simple - using fresh summer vegetables and cooking it on the grill. It really doesn't get much better in my opinion.

Happy Cooking and Happy Summer!!!

Grilled Vegetable Salad
Adapted from Down Home With the Neely's via
Serves 8-10


* 1/2 bunch asparagus, trimmed
* 1 pint grape tomatoes
* 1 medium red onion, cut into wedges
* 1 sweet yellow onion, cut into wedges
* 1 sliced yellow bell pepper, seeds and ribs removed
* 1 sliced red bell pepper, seeds and ribs removed
* 2 medium zucchinis, cut into spears
* 2 medium yellow squash, sliced in rounds (about 1/8 inch thick)
* 1/4 cup extra-virgin olive oil, for brushing
* Salt and freshly ground black pepper


* 2 medium clove garlic, minced
* 1 tablespoon white balsamic vinegar
* 3 tablespoons extra-virgin olive oil
* Salt and freshly ground black pepper


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.

In a small bowl, mix garlic, white balsamic vinegar, and olive oil. Season with salt and pepper and drizzle over vegetables just before serving.

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