Grilled Vegetable Salad With Oregano Dressing Recipes

GRILLED VEGETABLE SALAD WITH OREGANO DRESSING

Steps:

• For Oregano Dressing - Place all ingredients in a screw top jar and shake well to combine, set aside.
• For Vegetables - Peel and thickly slice pumpkin; quarter zucchini length ways; thickly slice both types of peppers (capsicum).
• Brush vegetables with half the oregano dressing and sprinkle with a little salt.
• Cook vegetables on heated barbecue grill (medium heat), turning until just tender and with slight char lines. (vegetables can be cooked in batches if your barbecue is small).
• Arrange vegetables on serving platter and sprinkle with crumbled feta, capers and pine nuts (if using). Drizzle over remaining dressing.

GRILLED VEGETABLE SALAD

Steps:

• 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.

GRILLED VEGETABLE SALAD WITH FRESH HERB VINAIGRETTE

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
• Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
• Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
• Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
• Drizzle vinaigrette over the vegetable mixture and toss to coat.