Cpks Grilled Vegetable Salad My Version Recipes

GRILLED VEGETABLE SALAD

Steps:

• Preheat a grill to medium high and oil the grates. Microwave the sweet potatoes until just tender, 10 to 12 minutes. Let cool 5 minutes, then slice in half lengthwise.
• Meanwhile, whisk 1/4 cup olive oil, the vinegar, capers and a pinch each of salt and pepper in a small bowl. Slice the cauliflower into small pieces. Grate the beets on the large holes of a box grater.
• Coat the asparagus and sweet potato halves with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill the asparagus and sweet potatoes, turning, until charred, 3 to 6 minutes for the asparagus and 10 minutes for the sweet potatoes. Roughly chop them separately.
• Toss the greens, cauliflower and asparagus with 3 tablespoons of the vinaigrette and a pinch each of salt and pepper in a large bowl. Divide among plates. Top with the grated beets, sweet potatoes, olives and goat cheese. Drizzle with the remaining vinaigrette.

CPK'S GRILLED VEGETABLE SALAD - MY VERSION

Steps:

• Grill asparagus, eggplant, zucchini, corn, and meat as desired.
• Suggestion: I put the olive oil in a 9x12 pyrex dish and added the vegs (but for the sake of presentation don't mix together), roasting them under the broiler.
• Put a bed of lettuce on plate,
• On top of that,mound each grilled veg separately around the edges.
• Top with sliced meat, if using.
• add chopped green onion and avo.
• Dress with dijon balsamic dressing (I used a recipe from this site).
• It makes a beautiful presentation when vegs are separate on the plate, then tossed to eat.