Grilled veggie salad recipe

Recipe for Grilled Veggie Salad

Difficulty: Moderate
Prep time: 25 minutes
Cook time: 10 minutes
Serves: 6

1 head radicchio, rinsed, discolored leaves removed, cut into 6 or 8 segments
3 Belgian endives, rinsed and cut in half lengthwise
2 zucchini, rinsed, ends trimmed, and cut in 1/4 inch lengthwise slices
2 yellow squash (or summer squash), cut exactly like zucchini
3 large Portobello caps, rinsed and dried
6 green onions, rinsed and roots removed
¼ cup extra virgin olive oil
½ teaspoon salt
½ teaspoon black pepper
½ cup balsamic vinaigrette (see below)
2 Tablespoons chopped parsley

1.    Toss vegetables with olive oil, salt and pepper.  Grill over high heat until they are just barely soft.  Approximate grilling times are:

• radicchio        3 - 4 minutes
• endive        3 - 4 minutes
• zucchini         4 - 5 minutes
• yellow squash    4 - 5 minutes
• Portobello        5 - 8 minutes
• green onion    1 - 2 minutes

2.    While the vegetables are still warm, cut vegetables into bite size pieces and toss with vinaigrette and chopped parsley.
3.    Serve warm or cold.  

Balsamic Vinaigrette
¼ cup balsamic vinegar
¼ cup olive oil
1 Tablespoon Dijon mustard
¼ teaspoon salt
½ teaspoon black pepper
1.    Whisk all ingredients together.

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