INGREDIENTS
1 Carrots
1 Squash/Zucchini
1 each Peppers, mix of colors
5-6 Eggplant, baby or 1 large
1-2 Onions
1-4 Tomatoes
1-2 cups stale crusty bread cut into half to 1 inch cubes
Optional: 1-2 new/young potatoes
Optional: 1 cup grilled meat or tofu cut into cubes.
Meanwhile make a dressing with:
1/4 cup balsamic vinegar
3/4 cup olive oil
5 teaspoons mixed dried herbs (rosemary, basil, thyme, oregano--double this if using fresh)
Salt and pepper to taste
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DIRECTIONS
More thrillin' grillin'
Any, and I do mean, any vegetable can be grilled or oven-roasted, which really brings out their flavor. This kind of salad should have a more aromatic dressing using balsamic vinegar for the acid to accent the flavors of the veggies. All these veggies are in season now (which means wonderfully fresh and local)
Cut peppers, squash and carrots into large pieces (big enough not to fall through grill if not using a grill-top vegetable carrier).
Use baby eggplant whole. Cut tomatoes, potatoes and onions into 3/4 inch thick slices.
Toss or brush all veggies with just a bit of olive oil. Grill all until just tender, turning a couple of times to get grill marks. About 10-15 minutes total depending on size and tenderness.
When the veggies are done, allow to sit for 5 minutes then cut into bite size pieces, and catch juices while cutting. Mix juices into dressing. Place bread cubes in bowl; add veggies and optional protein, add enough dressing to coat and toss gently. Serve and enjoy. |
