Ingredients with Measurements:
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 zucchini, sliced lengthwise
- 1 eggplant, sliced into rounds
- 1 red onion, sliced into rounds
- 1/4 cup olive oil
- Salt and pepper, to taste
- 6 cups mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped fresh basil
For the Balsamic Vinaigrette:
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and pepper, to taste
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, toss the sliced vegetables with olive oil, salt, and pepper.
3. Grill the vegetables for 2-3 minutes per side, or until they are tender and have grill marks.
4. Remove the vegetables from the grill and let them cool for a few minutes.
5. In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
6. In a large bowl, combine the mixed greens, cherry tomatoes, feta cheese, and chopped basil.
7. Add the grilled vegetables to the bowl with the mixed greens.
8. Drizzle the balsamic vinaigrette over the salad and toss to combine.
9. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 279
- Fat: 23g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 4g
Substitutions for ingredients:
- You can substitute any of the vegetables in this recipe with your favorite grilled vegetables.
- If you don't have feta cheese, you can use goat cheese or blue cheese instead.
- If you don't have fresh basil, you can use dried basil or another fresh herb like parsley or cilantro.
Variations:
- Add grilled chicken or shrimp to make this salad a complete meal.
- Use different types of lettuce or greens, like arugula or spinach.
- Add sliced avocado or toasted nuts for extra flavor and texture.
Tips and tricks:
- Make sure to slice the vegetables evenly so they cook evenly on the grill.
- Don't overcrowd the grill or grill pan, or the vegetables won't cook properly.
- You can make the vinaigrette ahead of time and store it in the refrigerator until you're ready to use it.
- If you're making this salad ahead of time, keep the grilled vegetables and mixed greens separate until you're ready to serve.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold, so there's no need to reheat it.
Presentation ideas:
- Serve this salad in a large bowl or on individual plates.
- Arrange the grilled vegetables on top of the mixed greens for a beautiful presentation.
Garnishes:
- Garnish the salad with extra chopped fresh basil or a sprinkle of crumbled feta cheese.
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve this salad with crusty bread or a side of roasted potatoes.
Troubleshooting advice:
- If the vegetables are sticking to the grill, brush them with a little more olive oil before grilling.
Food safety advice:
- Make sure to wash all of the vegetables thoroughly before slicing and grilling them.
- Use a clean cutting board and knife to avoid cross-contamination.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Grilled vegetable salads have been popular in Mediterranean cuisine for centuries.
Flavor profiles:
- This salad is a combination of smoky, grilled vegetables and tangy balsamic vinaigrette, with a hint of sweetness from the honey.
Serving suggestions:
- Serve this salad as a light lunch or dinner, or as a side dish at a summer barbecue.
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