Grilled Vegetable Salad

Submitted by Chef mariajane

"An excellent meal with grilled veggies, and a salad, a quick and easy meal for lunches or for those evening meals in a hurry!!"

 

• Ready In: 20mins
• Ingredients: 16
• Serves: 4

ingredients

• FOR THE VEGETABLES

• 1⁄2 cup balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh oregano, chopped
• 1⁄2 teaspoon red pepper flakes
• 2 garlic cloves, finely chopped
• 1 medium red onion, cut into 1/4 inch rings
• 2 red bell peppers, quartered lengthwise
• 8 portabella mushroom caps, gils scraped out with a spoon
• 1 teaspoon coarse salt
• 1⁄2 teaspoon fresh ground pepper
• 1 cup Fontina cheese, grated
• 4 slices rustic bread, halved lengthwise

• FOR THE SALAD

• 2 tablespoons extra virgin olive oil
• 1⁄4 teaspoon coarse salt
• 1⁄4 teaspoon fresh ground pepper
• 5 ounces mixed salad greens

directions

1. Make the Vegetables: Combine vinegar, oil, oregano, red pepper flakes, and garlic. Pour over onion, pepper and mushrooms on a rimmed baking sheet. Marinate at room temperature, turning occasionally, for 30 minutes.
2. Preheat grill to medium-high. Remove vegetables from marinade, and reserve marinade. Season vegetables with salt and pepper; grill, turning and brushing occasionally with marinade, until tender, 5- minutes for onion, 10-12 minutes for peppers and mushrooms. Fill mushrooms with cheese; grill until cheese melts, about 30 seconds. Grill bread until toasted, about 30 seconds per side.
3. Make the salad: Whisk together oil, salt and pepper, and 3 tablespoons reserved marinade; toss with greens. Serve with vegetables and bread.