Grilled Vegetable Salad

Recipe by Annisette
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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