Grilled Vegetable Salad (Patrick and Gina Neely) |
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Prep Time: 10 Minutes Cook Time: 7 Minutes |
Ready In: 17 Minutes Servings: 3 |
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Ingredients:
1/2 bunch asparagus, trimmed and cut into bite-size pieces |
1 pint cherry tomatoes |
1 medium red onion, cut into 1/2-inch rings |
1 yellow bell pepper, quartered, seeds and ribs removed |
1 red bell pepper, quartered, seeds and ribs removed |
1/4 cup extra-virgin olive oil, for brushing |
salt and freshly ground black pepper |
1/4 cup fresh basil leaves |
1/4 pound feta cheese |
1 medium clove garlic, chopped |
1 tablespoon balsamic vinegar |
3 tablespoons extra-virgin olive oil |
salt and freshly ground black pepper |
Directions:
1. Preheat grill to medium.
2. 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.
3. In a small bowl, mix garlic, balsamic vinegar, and olive oil. Season with salt and pepper and drizzle over vegetables.
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