SUMMER SALAD

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SUMMER SALAD

Yield 4

Prep time

10 Min

Cook time

15 Min

Total time

25 Min

Ingredients

• 2 bell peppers, stem removed and cut into 4 large planks
• 1 jalapeno, sliced in half
• 2 yellow summer squash, sliced lengthwise into ½ inch thick planks
• 2 zucchini, sliced lengthwise into ½ inch thick planks
• 1 large eggplant, cut into 1 inch thick rounds
• 1 bunch asparagus, bottoms trimmed off
• 2 Tbsp olive oil
• 1 tsp Kosher salt
• 1 tsp fresh ground black pepper
• 1 Tbsp Balsamic vinegar
• 1 Tbsp extra virgin olive oil
• 3 Tbsp fresh cilantro, finely chopped

Instructions

1. Preheat a grill on medium high. Add all the cut vegetables to a large bowl and toss with the olive oil, salt and pepper till evenly coated.
2. Place vegetables into a grilling cage or grilling pan, or carefully directly on the grill grates and cook till charred and softened. This timing will vary depending on each vegetable. Eggplants can take 12-15 minutes, zucchini and yellow squash can take 8-10 minutes, asparagus and peppers can take 6-8 minutes.
3. Once all the vegetables are cooked through and nicely charred, remove them from the grill and let cool slightly before cutting.
4. Dice the vegetables all into bite sized pieces roughly the same size. Add to a large bowl and season with salt to taste, then drizzle in the balsamic vinegar, extra virgin olive oil and chopped cilantro. Taste and adjust seasoning as necessary. Serve with your favorite grilled meat dish and enjoy.

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