Recipe For Grilled Vegetable Salad With Roasted Garlic Vinaigrette Feta

GRILLED VEGETABLE SALAD WITH FRESH HERB VINAIGRETTE

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
• Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
• Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
• Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
• Drizzle vinaigrette over the vegetable mixture and toss to coat.

RECIPE FOR GRILLED VEGETABLE SALAD WITH ROASTED GARLIC VINAIGRETTE & FETA

Steps:

• Wash and dry whole asparagus, zucchini and bell peppers. Snap the woody ends off the asparagus at their natural break point and discard. Slice the zucchini into 3/4-inch batons about 2 inches long, and slice the bell peppers into thick slices. Combine vegetables in a large bowl and toss with olive oil, salt, and black pepper.
• Heat your grill to medium and grill vegetables until blackened in some spots.
• Alternately, roast your vegetables while roasting the garlic (see instructions for roasting garlic below) on a parchment lined baking sheet at 375 degrees Fahrenheit.
• Chop, and wash your red leaf lettuce. Spin dry in a salad spinner. Chop the tomatoes. Crumble the feta.
• Preheat oven to 375 degrees Fahrenheit. Slice the top edge off each garlic bulb so that the tip of each clove is just exposed. Place, cut side up, in a small oven-proof dish. Cover bulbs in 1/2 cup olive oil. Cover dish with tin foil or a lid. Bake for 20-25 minutes, until the bulbs just start to brown.
• Note: An alternate way to "roast garlic" is by simmering in oil on the stovetop. You need to peel the garlic cloves first. Then simmer on low until the cloves start to brown. The cloves will not get as soft as when baking in the oven, so you may need to chop them up a bit before adding to the vinaigrette.
• After the bulbs have cooled enough to handle, squeeze the garlic out of the cloves into a mixing bowl. (The garlic will be soft.) Add all the olive oil from the baking dish, along with the water, honey, red wine vinegar, salt, and black pepper. In a separate container, mix the remaining 1/2 cup olive oil with the canola oil. Add the prepared oil into the other ingredients in a thin stream, while whisking continuously. The whisking should emulsify the oil and break up the roasted garlic into small pieces.
• I recommend tossing the greens in roasted garlic vinaigrette before transferring the lettuce to a large family-style salad bowl, or portioning into individual bowls. Artfully arrange the toppings on the salad, and then drizzle with more vinaigrette. Finish with the balsamic glaze and fresh herbs.

GRILLED VEGETABLE SALAD WITH FETA

Steps:

• Arrange the vegetables in a single layer on a tray or work surface.
• Lightly spray both sides of veggies with olive oil cooking spray.
• Preheat a grill or grill pan over a medium-high heat.
• Grill the vegetables in batches until both sides are nicely charred and the vegetables are just tender, about 10 minutes for the pepper, about 8 minutes for the eggplant and onion, and about 6 minutes for the zucchini and mushrooms.
• When the vegetables are cool enough to handle, cut into 1/2-inch pieces and transfer to a large bowl.
• In a small bowl, whisk together the olive oil, vinegar and oregano.
• Pour over the vegetables and toss.
• Season, to taste, with salt and pepper.
• Gently stir in the tomatoes and mint.
• Divide the salad between 4 plates and sprinkle with the feta and pistachios.