Grilled Anti Pasta Salad

Submitted by Chef mariajane

"This is a very tasty salad to be served with any Barbecued dish - ribs, burgers , anything - just so good!!"

 

• Ready In: 20mins
• Ingredients: 9
• Serves: 4-6

ingredients

• 1 large red onion, cut into 1/2 inch slices
• 1⁄2 cup olive oil
• 1 tablespoon kosher salt
• 1 teaspoon milled pepper
• 1 lb white mushroom, left whole
• 4 bell peppers, seeded and cut into chunks (red or yellow or orange)
• 1 large bunch asparagus, woody ends removed
• 1⁄2 cup red wine vinegar
• 1⁄4 cup fresh basil, chopped

directions

1. Set onion slices on a plate, and brush both sides with olive oil. Season with salt and pepper. Set aside.
2. Place remaining vegetables in a bowl, toss with remaining oil and sprinkle in salt and pepper. Mix well, ensuring everything is coated.
3. Heat grill to medium. Place onion on one side of grill (it cooks better on its own); on the otehr, place remaining ingredients in a single layer, turning every 2-3 minutes, allowing the vegetables to caramelized.
4. It may appear as though the vegetables are burning but a bit of charring add to the flavour. It might be hard to get them off the grill but it is well worth it!
5. When vegetables are cooked, place in a large bowl; toss with red wine vinegar and fresh basil. refrigerate 1/2 hour before serving to allow the flavours to blend.

Reviews

[SarahRK]

Thank you for posting! Most grilled veggie recipes have you marinate the veggies first, which basically burns off all the marinade when you cook them. This is a great idea. Marinating the veggies after you grill them, they absorb all the flavor.