Grilled Vegetable Salad

Grilled Vegetable Salad


Ingredients:
2 medium zucchini, ends trimmed, quartered lengthwise
2 large red bell peppers, stems, seeds and any large ribs removed, and cut into 3 to 4 pieces each
1 large red onion, ends and skin removed, sliced into 3 to 4 large intact-rings
4 medium ears sweet corn, husk and silk removed
4 small to medium yellow squash, ends trimmed, quartered lengthwise
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Instructions:
  • First step is Preheat grill to 400° F. Make sure grates are scrubbed clean and then oiled. (To oil the grates, add some vegetable oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With a tongs, grasp the folded paper towel and dip it into the oil until the paper towel is drenched. Then run the paper towel over the grates, repeating until all grill grates are thoroughly oiled.)
  • And then, Place prepared/cut corn, yellow squash, zucchini, bell pepper, onion, and asparagus on a large rimmed pan. The pan will be very full. Here's my favorite large cutting board and my favorite knife for recipes that involve alot of cutting and chopping. Drizzle olive oil over all vegetables. Keep sliced rings of red onion intact, brushing the olive oil evenly over the cut surfaces. With your hands, gently fold the rest of the vegetables until they are all nicely coated with the olive oil. Sprinkle vegetables fairly generously with kosher salt and freshly ground black pepper, and fold again using your hands. Sprinkle one more time with kosher salt and freshly ground black pepper, and you're ready to grill.
  • And then, visit for full instruction : https://www.afarmgirlsdabbles.com/grilled-vegetable-salad-recipe/



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