Grilled Vegetable Salad

Submitted by Annisette

"Feel free to substitute other veggies. If you don't have a grill, you can cook this on an indoor grill pan instead. Cooking time includes a 30 minute marinade. From VT May/June 2006"

 

• Ready In: 1hr
• Ingredients: 11
• Serves: 4

ingredients

• 1⁄2 cup balsamic vinegar
• 6 tablespoons olive oil
• 1⁄4 cup fresh parsley, finely chopped
• 1⁄4 cup fresh basil, finely chopped
• 3 garlic cloves, minced (about 1 tablespoon)
• 1 lb asparagus, trimmed
• 2 medium portabella mushrooms (remove stems)
• 1 red onion, cut into 1/2 inch rings (about 2 cups)
• 6 cups fresh baby spinach leaves, rinsed and dried
• salt, to taste (optional)
• pepper, to taste (optional)

directions

1. In a small bowl, whisk together the balsamic vinegar, olive oil, parsley, basil, and garlic.
2. Season with salt and pepper if desired.
3. Toss the sauce with the asparagus, mushrooms, and onion. Place in a shallow baking dish.
4. Cover with plastic wrap and let the vegetables marinate for 30 minutes at room temperature.
5. Coat the grill rack or grill pan with nonstick cooking spray and preheat the grill to medium high heat.
6. Place the spinach leaves in a large bowl and set aside.
7. Drain the asparagus mixture, reserving the marinade.
8. Grill the vegetables, turning occasionally, until they are tender and lightly charred (about 6-8 minutes).
9. Transfer the grilled vegetables to a cutting board and allow to cool for a couple of minutes. Cut the vegetables into bite-sized pieces.
10. Add the grilled vegetables to the spinach.
11. Transfer the marinade to a saucepan and bring it to a boil.
12. Remove from heat and pour over the salad mixture. Use tongs to toss the salad and marinade.
13. Test for seasoning, adding salt and pepper as desired.
14. Serve immediately.

Reviews

[Dr. Jenny]

DH and I made this salad for lunch today and really enjoyed it. We grilled the vegetables on our stovetop grill pan since it is very cold here right now. I am looking forward to making it again in the summer when we can use the BBQ. Very refreshing--loved the tang of the balsamic. This was a great healthy way to start our New Year's resolutions. I will definitely make this salad again. Thanks!

 

[French Tart]

A delicious summer salad that I made for lunch today! We ate this with peri-peri prawns and grilled corn on the cob for a super healthy meal, and outside on the terrace in the sunshine! I made one small sub, I used my own home-grown chard instead of spinach - same family and it worked very well. We both loved the sweet flavours of the balsamic vinegar - and of course I increased the garlic a bit, by 2 cloves! I was going to take a photo Annie - but then saw PanNan's beautiful photo which would be hard to beat - so I did not bother in the end! Made for ZWT 4 and Zingo for my team mate - merci! FT:-)

 

[PanNan]

Lovely summer time salad. Well seasoned, and rather sweet from the balsamic. I enjoyed it a lot. The guys thought it was too sweet. Oh well, all the more for me! Made for ZWT4.

 

[Gerry]

Great salad - delicious and very appealing in my oval white serving dish which set off this salad beautifully. Made as posted and only change I will make ... next time I will not just make half a recipe! A really good recipe for the lovely spinach leaves fresh from the garden!

 

[CookingONTheSide]

This is a delicious salad full of great vegetables and flavor! I love the combination of asparagus, mushrooms and spinach leaves. The dressing is perfect with just the right amount of seasonings. Made for ZWT3 2007.