Grilled Vegetable Salad With Red Wine Balsamic Vin... |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This is a really nice side dish to do up on the BBQ while you are cooking your steak. Throw in virtually any vegetable you wish. The goat cheese adds a little ooh-la-la at the end. Enjoy! Ingredients:
1 cup olive oil |
1/4 cup red wine |
1/4 cup balsamic vinegar |
2 tbsp. dijon mustard |
1 tbsp. chopped fresh rosemary, thyme or oregano (whatever you like) |
salt and coarsely ground black pepper to taste |
1 large onion, peeled and sliced into rings |
8 lrg. mushrooms |
3 sweet peppers, red, yellow and orange |
1 bunch asparagus, trimmed |
1/2 cup goat cheese, crumbled |
Directions:
1. First, prepare the vinaigrette. In a bowl, whisk together the olive oil, Red wine, Balsamic Vinegar, Dijon mustard and rosemary. Season with salt and pepper to taste.
2. In a large bowl, combine all vegetables together. Add 1/2 of the vinaigrette to the container, cover and refrigerate for an hour, turning occasionally to marinate evenly. Reserve remaining 1/2 of the Vinaigrette to toss with the vegetables after grilling.
3. Preheat BBQ to medium high heat.
4. Remove vegetables from marinade and arrange in a BBQ basket. Place basket onto the grill and cook the vegetables, turning and basting occasionally with the marinade, until lightly charred and tender, about 10-15 minutes.
5. Remove basket from grill. Remove vegetables and place in a large bowl. Toss with reserved Vinaigrette, season with salt and pepper to taste. Arrange on a serving platter and top with crumbled goat's cheese. Enjoy!
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