Grilled Veggie Salad

Grilled Veggie Salad
 
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This recipe was uploaded
by Emac66

 
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Ingredients

Ingredients
Method
 
  • 1 Lb Fresh Green Beans
  • 5-6 Fingerling potatoes (par cooked)
  • 1 small yellow zucchini
  • 12 firm large Cherry Tomatoes
  • Dressing
  • 3 Tbsp Tarragon Vinegar
  • 3 Tbsp chopped fresh Thyme, parsley mix
  • 1 clove garlic minced.
  • 1/4 cup Olive oil
Blanche the green beans about 2-3 minutes, till crisp-cooked, then plunge in ice water. Cut into 1/2 or 1/3
Par cook the potatoes in boiling water cut into 1/2 or 1/3 depending on size

Lightly brush all the veggies with extra virgin olive oil.
Grill the potaotes till cooked but still firm and they have nice grills marks.
Grill Green beans quickly (horizontally of course so they don't fall through the grill)
Grill yellow Zucchini lightly, again, light crunch and nice markings. Chop into the same uniform size as beans and potaotes.
A quick grill of the tomatoes, just enough to mark them and give a light smokey flavour. Don't want them to much up.
Place all the veggies into a salad bowl and add sea salt and freshly ground pepper.

For the Dressing:
Mix together vinegar, herbs and garlic in a blender and slowly add olive oil intil it is emulifies (sp?)
Pour 1/2 over still warm veggies.(they will absorbe the oil) Once they have cooled to room temp, add the rest of the dressing. Mix gently.

Once plated, I lke to add a very light shaving of Peccorini Romano cheese and a sprinkle of freshly chopped Thyme.




Grilled Veggie Salad

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This recipe was uploaded by Emac66

 
 
With fresh produce galore, I love taking advantage of the flavours and colours.
If you have a veggie rack for your bab b que....use it. I don't have one so I instruct as though I'm doing it on mine.

Method


Blanche the green beans about 2-3 minutes, till crisp-cooked, then plunge in ice water. Cut into 1/2 or 1/3
Par cook the potatoes in boiling water cut into 1/2 or 1/3 depending on size

Lightly brush all the veggies with extra virgin olive oil.
Grill the potaotes till cooked but still firm and they have nice grills marks.
Grill Green beans quickly (horizontally of course so they don't fall through the grill)
Grill yellow Zucchini lightly, again, light crunch and nice markings. Chop into the same uniform size as beans and potaotes.
A quick grill of the tomatoes, just enough to mark them and give a light smokey flavour. Don't want them to much up.
Place all the veggies into a salad bowl and add sea salt and freshly ground pepper.

For the Dressing:
Mix together vinegar, herbs and garlic in a blender and slowly add olive oil intil it is emulifies (sp?)
Pour 1/2 over still warm veggies.(they will absorbe the oil) Once they have cooled to room temp, add the rest of the dressing. Mix gently.

Once plated, I lke to add a very light shaving of Peccorini Romano cheese and a sprinkle of freshly chopped Thyme.




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