Grilled Vegetable Salad
Grilled vegetable salad is perfect for any backyard get-together. Arrange vegetables such as zucchini, peppers, onions and eggplant on a platter and serve them for a crowd.
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6 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt, melted
1 tablespoon finely chopped fresh rosemary
2 teaspoons finely chopped fresh garlic
1/4 cup red wine or sherry vinegar
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground or coarse ground pepper
1/4 teaspoon salt
2 tablespoons finely chopped pitted kalamata olives
2 medium zucchini, halved lenghwise
1 large red bell pepper, quartered
1 large yellow bell pepper, quartered
1 large red onion, cut into 6 slices
1 small eggplant, cut into 6 (3/4-inch thick) slices
How to make
Combine butter with olive oil, rosemary and garlic in bowl; reserve 1/4 cup. Add vinegar, mustard, pepper, salt and olives to remaining butter mixture; mix well. Set vinaigrette aside.
Heat gas grill on medium or charcoal grill until coals are ash white.
Place vegetables onto grill, cut-side down. Grill, turning and brushing occasionally with reserved butter mixture, 13-15 minutes or until vegetables are tender and browned.
Arrange vegetables on serving platter; drizzle with vinaigrette.
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Zucchini is a great addition to any meal, and this recipe collection will help you make the most of that bumper crop at breakfast, lunch and dinner! Try a delicious Grilled Vegetable Pizza for a light meal, or Salmon & Summer Squash for dinner, with a slice of Zucchini Bread for a sweet ending.See Recipes