Vegetables on the grill gets juicy and tasty. You can use all kinds of vegetables, som you will need to pre blanche some of them though. The dressing has a hint of smoky flavour witch goes well with the vegetables. I serve the salad as a side dish with grilled chicken.
Grilled vegetable salad
4 servings
1/2 large red bel pepper
1/2 large yellow pepper
20 green asparagus
1 head broccoli
1 large yellow onion
5 carrots
1 zuccini
20 small cherry tomatoes
150 g feta cheese
Fresh chopped parsley
1 can 14 oz chickpeas
Dressing
1 1/2 tbsp red or white wine vinegar
2 tbsp olive oil
1 tbsp honey
2 garlic cloves, finely chopped
1 tsp sweet smoked paprika
1 tbsp ground cumin
Fresh parsley
Mix all the ingrediens to a dressing.
Cut the bel peppers into large strips, the broccoli into large florets (use the stalks as well),
then cut them in half lengthwise. Cut each carrot into four, lengthwise, the zucchini into very thin long slices. I used a peeler. Blanche the aspargus in hot saltet water for about 2 minutes. Drain and put in ice cold water. Drain again. Blanche carrots and broccoli in saltet water until al dente. Drain.
Warm up the barbeque. Drizzle olive oil on all the vegetables. Grill two types at the time. Keep an eye on them, you want nice grillmarks on each side. The precooked vegetables takes shorter.
Put each vegetables separatly on a large round serving dish, sprinkle over some seasalt, drizzle over the dressing, the feta cheese and fresh chopped parsley. Serve with chickpeas seasoned with a little olive oil, finely chopped onion , salt and pepper. Bread.
4 servings
1/2 large red bel pepper
1/2 large yellow pepper
20 green asparagus
1 head broccoli
1 large yellow onion
5 carrots
1 zuccini
20 small cherry tomatoes
150 g feta cheese
Fresh chopped parsley
1 can 14 oz chickpeas
Dressing
1 1/2 tbsp red or white wine vinegar
2 tbsp olive oil
1 tbsp honey
2 garlic cloves, finely chopped
1 tsp sweet smoked paprika
1 tbsp ground cumin
Fresh parsley
Mix all the ingrediens to a dressing.
Cut the bel peppers into large strips, the broccoli into large florets (use the stalks as well),
then cut them in half lengthwise. Cut each carrot into four, lengthwise, the zucchini into very thin long slices. I used a peeler. Blanche the aspargus in hot saltet water for about 2 minutes. Drain and put in ice cold water. Drain again. Blanche carrots and broccoli in saltet water until al dente. Drain.
Warm up the barbeque. Drizzle olive oil on all the vegetables. Grill two types at the time. Keep an eye on them, you want nice grillmarks on each side. The precooked vegetables takes shorter.
Put each vegetables separatly on a large round serving dish, sprinkle over some seasalt, drizzle over the dressing, the feta cheese and fresh chopped parsley. Serve with chickpeas seasoned with a little olive oil, finely chopped onion , salt and pepper. Bread.
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