Grilled Vegetable Salad with Feta and Balsamic Vinaigrette

Sub-Zero Wolf Gourmet Recipes UK

Yields6 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

RatingDifficultyBeginner

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Preparation Method
1

Preparation Method
Preparation Method
To Prepare Vegetables for Grilling:
Cut the zucchini and squash into 1/2 thick planks lengthwise. Cut the sides off of each pepper. Place the zucchini, squash, asparagus spears and pepper sides into a large bowl and toss with salt, pepper and a drizzle of olive oil. Cut the Baguette on the bias into 1/2 inch thick slices and brush with olive oil.

Grill the baguette slices over a burner set to medium heat turning when golden brown and grill marks have developed. Place the vegetables, a few pieces at a time, over the sear burner turning after a couple minutes to develop grill marks on both sides. Remove to a second large bowl or plate. After all vegetables have been grilled, cut vegetables into bit size pieces and toss of balsamic vinaigrette to taste. Transfer to a serving platter and sprinkle with crumbled feta.

Serve with toasted crostini.

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Ingredients

 3 yellow squash
 2 green zucchini
 12 asparagus spears
 1 red pepper
 1 yellow pepper
 1 orange pepper
 1 French baguette, sliced
 3/4 cup crumbled feta
 Olive oil
 Kosher or sea salt
 Freshly ground black pepper
 Your favorite homemade or store-bought balsamic salad vinaigrette

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Ingredients

 3 yellow squash
 2 green zucchini
 12 asparagus spears
 1 red pepper
 1 yellow pepper
 1 orange pepper
 1 French baguette, sliced
 3/4 cup crumbled feta
 Olive oil
 Kosher or sea salt
 Freshly ground black pepper
 Your favorite homemade or store-bought balsamic salad vinaigrette

Directions

Preparation Method
1

Preparation Method
Preparation Method
To Prepare Vegetables for Grilling:
Cut the zucchini and squash into 1/2 thick planks lengthwise. Cut the sides off of each pepper. Place the zucchini, squash, asparagus spears and pepper sides into a large bowl and toss with salt, pepper and a drizzle of olive oil. Cut the Baguette on the bias into 1/2 inch thick slices and brush with olive oil.

Grill the baguette slices over a burner set to medium heat turning when golden brown and grill marks have developed. Place the vegetables, a few pieces at a time, over the sear burner turning after a couple minutes to develop grill marks on both sides. Remove to a second large bowl or plate. After all vegetables have been grilled, cut vegetables into bit size pieces and toss of balsamic vinaigrette to taste. Transfer to a serving platter and sprinkle with crumbled feta.

Serve with toasted crostini.

Grilled Vegetable Salad with Feta and Balsamic Vinaigrette