HOLIDAYS
HOLIDAYS
A grilled veggie salad is perfect for transporting and enjoying, a healthy addition to your picnic menu.
Ingredients
- 2 Red Peppers, washed & brushed with olive oil
- 3 each zucchini, washed & brushed with olive oil
- 2 tablespoons olive oil
- 2 red onion, peeled and minced
- 1 Tablespoon olive oil
- 1/4 Cup sugar
- 1/4 Cup water
- 1 Tablespoon fresh mint, chopped
- 1/4 Cup lemon vinaigrette (3 to 1 olive oil to lemon juice)
- salt & pepper to taste
Steps
- Grill peppers (or roast in 400° oven) until skin is chared and blistered.
- Gourmet the Easy Way Tip: Place peppers in a bowl and cover with foil to steam skins to help peel.
- Remove skins. Peel and remove seeds and ribs. You should be left with only the roasted meat of the peppers.
- Cut flesh into 3" X 1/3" strips. Cut zucchini on a straight bias angle, season with salt and pepper. Grill in two different positions to give proper grill marks, a crisscross effect. Repeat on flip side.
- In a 10" pan, heat oil and sauté minced onions until translucent, approximately four minutes. Add sugar and water and season with salt & pepper.
- Cook until onion mixture is almost dry. Allow to cool, add chopped mint. Mix peppers with relish and add lemon dressing. Adjust seasoning with salt & pepper.
- Shingle grilled zucchini on platter and top with peppers. Cook well.
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