Grilled Vegetable Salad
Jamie Holloway
Grilled vegetables with balsamic and geta cheese
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
- Dressing:
- 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.
Source: Jamie
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