Grilled Vegetable Salad
Step up your salad game by grilling your vegetables and serving them still warm.
This isn’t a recipe, so much as it is throwing together a few things from the refrigerator, but it was so incredibly good, I couldn’t resist sharing. Last weekend was our 5th anniversary, and to mark the occasion we received a grill from my mother-in-law. I decided to break it in by attempting to recreate my favorite salad: the house salad from Uptown Chicago Grill in Harrisburg, PA. The salad is actually really simple – no special ingredients – but it’s the first salad I ever had topped with still-hot grilled vegetables. Not raw, not marinated, not seared and then chilled… fresh off the grill vegetables. Delicious.
- 1 zucchini, sliced lengthwise
- 1 yellow squash, squashed lengthwise
- 1 portobello mushroom cap
- handful of grape tomatoes
- mix of lettuce leaves (I used red romaine and arugula)
- 1/4 cup olive oil
- 1 teaspoon sea salt
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh thyme
- 1/2 teaspoon black pepper
- 3 tablespoons balsamic vinegar
- Mix together olive oil, sea salt, garlic, thyme, black pepper, and balsamic vinegar and pour over sliced vegetables. Marinate 15 minutes – 1 hour.
- Preheat grill to medium high, and ensure both sides of vegetables are thoroughly coated with marinade.
- Grill vegetables 5 minutes on each side, until brown. Remove from grill and slice portobello mushroom.
- Serve vegetables on a bed of lettuce with grape tomatoes. Drizzle marinade over top of the salad.