17 September 2012
ewfood
Grilled Vegetable Salad
Ingredients
Preparation
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Preheat the oven to 150°C
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Trim the ends off each zucchini and squash, then split them lengthwise
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Remove the core from each tomato and split them in half
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Brush the skin side of each vegetable with olive oil
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Place the vegetables, skin side down, on a baking sheet and cook the vegetables for 7-10 minutes, until the skin has softened. Brush the cut sides of the vegetables with olive oil and flip them, cut side down
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Continue to cook the veggies for another 5 minutes or so until they have softened through, but aren't mushy
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Combine the remaining Olive Oil, the Balsamic vinegar and the Italian seasoning
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Chop the veggies and toss with the dressing
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Let the salad a few minutes before serving.
Serves 4
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