RECIPE: grilled salad for fall
This is an excellent addition to a buffet table/party, and can be made days ahead. A nice fall salad.
1/2 t. crushed dried thyme
1 t. crushed dried basil
1/4 t. dried rosemary, crumbled
1/2 cup balsamic vinegar
1 cup oil
Combine all ingredients except the oil in a bowl or a jar, then slowly beat in the oil until well blended. Cover, and set aside
1/2 cup olive oil
1 t. dried thyme, crushed
1 t. dried basil, crushed
1/2 t, dried oregano, crushed
1 t. minced garlic
1/2 t. fresh ground black pepper
1 (one pound) piece of banana squash
1/2 of an eggplant
1 red onion
1 red bell pepper
1 green bell pepper
Heat your broiler.
Whisk together the oil, thyme, basil, oregano, garlic and pepper.
Slice the zucchini, eggplant and red onion into 3/4 quarter inch slices, and place them on the broiler pan.
Brush them with the marinade & broil until lightly browned. Watch them carefully so they don't burn.
Place the bell peppers about 4 inches beneath the broiler and broil until the skin begins to blister, turning so all sides are charred, about 12-15 minutes..
Place the peppers in a zip lock bag to steam for 10 minutes, then peel them when they are cool enough to handle.
Dice the zucchini, squash, eggplant onion, and bell peppers into 3/4 inch squares.
Drizzle 1/2 cup of the vinaigrette over the veggies and toss to coat well.
Chill the veggies at least a couple of hours before serving.
This will serve about 6-8, but you can double/triple the recipe to the amount you need.