Hey, What’s Cookin’?
More vegetables this week? Yep, that’s right! I’m sure you readers sometimes wonder why I feature so many veggie-centric dishes here. Well, the answer is easy! Because a variety of vegetables is super-important to your health!
It’s not always easy to find vegetable recipes that are delicious and HEALTHY. So many summer vegetable salads include gut-busters like bacon, cheese, or mayonnaise. Or the salads have potatoes or pasta as the base, with only tiny bits of veggies as filler. Those aren’t the kind of salads you need on a regular basis. Sure, you can have a small scoop of pasta or potato salad once in a while. But if you make that sort of salad a regular habit, your waistline will suffer. You need lots of brightly colored vegetables–without all the fatty, goopy dressings–to fill you up and keep you satisfied.
Since grill season is officially in full swing, I thought you all might like a vegetable salad that cooks right on the grill alongside your protein. A grill pan is a terrific investment for the summer, and I highly recommend you get one to help you cook delicious vegetable accompaniements with every grilled meal. Grill pans are also great for cooking unskewered shrimp or fish fillets, to keep them from falling through the grate. If you need a quick substitute for a grill pan, grab a disposable foil pan and punch some small holes in the bottom.
Grilled Vegetable Salad
Recipe adapted from: gailanng at Genius Kitchen
- 1/3 cup balsamic vinegar
- 2 tbs olive oil
- 2 shallots, finely chopped
- 1 tsp dried Italian seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
- 1-1/2 tsp molasses (can substitute coconut sugar, but flavor will not be the same)
- 1/2 lb carrots, peeled, sliced thinly on diagonal.
- 1 red pepper, seeded, sliced into squares
- 1 yellow pepper, seeded, sliced into squares
- 2 zucchini, sliced on diagonal
- 2 yellow squash, sliced on diagonal
- 1 large onion, cut into quarters from stem to root
- Combine first 7 ingredients in large plastic zip lock bag.
- Set aside. Prepare vegetables as directed.
- Add vegetables to plastic zip bag; seal bag and rotate to coat.
- Let stand 30 minutes, tossing occasionally.
- Drain vegetables, reserving marinade mixture. Arrange vegetables in grill basket.
- Cook, with grill lid closed, for 15-20 minutes. Stir veggies once midway through cooking
- While the veggies cook, pour the reserved marinade into a serving bowl
- When veggies are done, return cooked vegetables to marinade in bowl and toss gently.
- Taste for additional salt or pepper. Serve immediately or refrigerate overnight.
Notes: This salad is delicious served hot or at room temperature!
Photograph via gailanng at Genius Kitchen