This is the heartiest of all hearty salads, and a hit at barbecues and potluck dinners! It is a modification of “California Pizza Kitchen’s” Roasted Vegetable Salad.
|Hearty Grilled Balsamic Veggie Salad
1-2 Cups asparagus or green beans (whatever is in season)
1 Red bell pepper, chopped
2 small zucchini squash, chopped
1 Cup frozen corn
1 (15 oz.) can artichokes in brine
1/4 cup green onions, chopped fine
1 avocado, chopped
small handful sundried tomatoes
Romaine lettuce, chopped
1/4 Cup olive oil
1 Tablespoon soy sauce
1/2 teaspoon cumin
dash of cayenne pepper
Balsamic Dijon Dressing:
1/2 Cup olive oil
1/3 Cup Balsamic vinegar
2 teaspoons Dijon mustard
1 1/2 teaspoons minced fresh garlic
salt and pepper to taste
Chop all the veggies except avocadoes. Combine the green beans, bell pepper, zucchini, corn, and artichokes into a large bowl. Prepare the vegetable marinade in a jar with a lid. Give it a few shakes and pour it over the veggies. Let it marinade while you prepare the Balsamic Dressing.
Grill the veggies until the green beans are crisp-tender. Let them cool for 5 minutes and serve over a bed of romaine lettuce, topped with green onions, avocado chunks, sundried tomatoes, and dressing.
There’s a lot of chopping that goes into this salad, so get your cutting board and French knife out. *Also, check out my “Chopping Tips” here. You will be glad you did.* If the dinner-hour is as crazy for you as it is at my house, do your chopping and marinate the veggies earlier in the day. They taste better the longer they marinate anyways.
The veggies have the best flavor when they are grilled on an electric griddle or inside a cast-iron skillet made for an outdoor grill. I have used a big skillet on my stovetop, and the flavor is still good, but not great.
When I’m at a potluck, I like to mix everything together with dressing so it is easier to serve a large group. At home, however, we always have leftovers, so I serve the veggies on a bed of lettuce. This allows us to eat it the next day without soggy lettuce. At home, I paired the salad with garlic cheese bread to make it a complete meal. Enjoy!