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.
Grilled Vegetable Salad: step up your salad game by grilling your vegetables and serving them still warm. {Bunsen Burner Bakery}
Ingredients:

  • 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

Directions:

  1. Mix together olive oil, sea salt, garlic, thyme, black pepper, and balsamic vinegar and pour over sliced vegetables.  Marinate 15 minutes – 1 hour.
  2. Preheat grill to medium high, and ensure both sides of vegetables are thoroughly coated with marinade.
  3. Grill vegetables 5 minutes on each side, until brown.  Remove from grill and slice portobello mushroom.
  4. Serve vegetables on a bed of lettuce with grape tomatoes.  Drizzle marinade over top of the salad.