Smoked Vegetable Salad Recipes

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SMOKED VEGETABLE SALAD



Smoked Vegetable Salad image

Provided by Molly O'Neill

Categories     salads and dressings, appetizer, side dish

Time 10m

Yield 2 main-course or 4 first-course servings

Number Of Ingredients 8

3 tablespoons sherry vinegar
2 teaspoons Dijon mustard
1 tablespoon olive oil
1/2 teaspoon salt
Freshly ground pepper to taste
1/2 teaspoon chopped fresh rosemary
6 cups arugula, stemmed
1 smoked autumn vegetables (see recipe)

Steps:

  • Whisk the vinegar and mustard together in a small bowl. Slowly whisk in the olive oil. Add the salt, pepper and rosemary. Toss all but 1 tablespoon of the dressing with the arugula. Divide among 2 or 4 plates. Arrange the smoked vegetables over the arugula and drizzle with the remaining dressing. Serve immediately.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 8 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 556 milligrams, Sugar 1 gram, TransFat 0 grams

GRILLED VEGETABLE SALAD



Grilled Vegetable Salad image

Another one of Southern Living's top 10 favorites. This salad can be eaten immediately after grilling or chilled. Either way is delicious. Note: This recipe works exclusively for grillling. Oven roasting doesn't produce the same results.

Provided by gailanng

Categories     Onions

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13

1/3 cup balsamic vinegar
2 tablespoons olive oil
2 shallots, finely chopped
1 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons molasses (can substitute dark Karo)
1/2 lb carrot, scraped
1 red pepper, seeded
1 yellow pepper, seeded
2 zucchini
2 yellow squash
1 large onion

Steps:

  • Combine first 7 ingredients in large plastic zip lock bag.
  • Set aside. Cut carrots and remaining vegetables into large pieces.
  • Add vegetables to vinegar mixture; seal bag and rotate to coat.
  • Let stand 30 minutes, tossing occasionally.
  • Drain vegetables, reserving marinade mixture.
  • Salt and pepper vegetables to taste then arrange vegetables in grill basket.
  • Cook, covered with grill lid, 15-20 minutes.
  • Return cooked vegetables to reserved vinegar mixture, tossing gently.
  • Eat immediately or refrigerate overnight.

Nutrition Facts : Calories 186.5, Fat 7.8, SaturatedFat 1.2, Sodium 211, Carbohydrate 27, Fiber 5.3, Sugar 15, Protein 4.4

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