Ingredients with Measurements:
- 2 zucchinis, sliced lengthwise
- 2 yellow squash, sliced lengthwise
- 1 red bell pepper, seeded and cut into large pieces
- 1 yellow bell pepper, seeded and cut into large pieces
- 1 red onion, sliced into thick 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 parsley
- 1/4 cup chopped fresh basil
Special equipment needed:
- Grill or grill pan
- Blender or food processor
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, toss zucchinis, yellow squash, red bell pepper, yellow bell pepper, and red onion with olive oil, salt, and pepper.
3. Grill vegetables until tender and slightly charred, about 5-7 minutes per side.
4. Remove vegetables from grill and let cool slightly.
5. In a blender or food processor, combine parsley, basil, feta cheese, and 1/4 cup olive oil. Blend until smooth.
6. In a large bowl, toss mixed greens, cherry tomatoes, and grilled vegetables with creamy herb dressing.
7. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 10-14 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 220
Fat: 18g
Carbohydrates: 12g
Protein: 5g
Fiber: 4g
Sugar: 6g
Sodium: 220mg
Substitutions for ingredients:
- Any other vegetables can be used in place of zucchinis, yellow squash, red bell pepper, yellow bell pepper, and red onion.
- Goat cheese or blue cheese can be used in place of feta cheese.
- Any other fresh herbs can be used in place of parsley and basil.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Add sliced avocado for extra creaminess.
- Use balsamic vinaigrette instead of creamy herb dressing.
Tips and tricks:
- Make sure to slice vegetables evenly to ensure even cooking.
- Don't overcrowd the grill or grill pan to prevent vegetables from steaming instead of grilling.
- Let vegetables cool slightly before tossing with mixed greens to prevent wilting.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until warmed through.
Presentation ideas:
Serve in a large salad bowl or on individual plates.
Garnishes:
Sprinkle with additional chopped fresh herbs or crumbled cheese.
Pairings:
Pairs well with grilled chicken or fish.
Suggested side dishes:
Serve with crusty bread or garlic bread.
Troubleshooting advice:
- If vegetables are not cooking evenly, adjust the heat or move them to a cooler part of the grill or grill pan.
- If dressing is too thick, add a splash of water or more olive oil to thin it out.
Food safety advice:
- Make sure to wash all vegetables thoroughly before grilling.
- Use a food thermometer to ensure vegetables are cooked to a safe temperature of 165°F.
Food history:
Grilled vegetable salads have been a popular dish in Mediterranean cuisine for centuries.
Flavor profiles:
This dish is fresh, flavorful, and slightly smoky from the grilled vegetables.
Serving suggestions:
Serve as a main dish or as a side dish at a barbecue or potluck.
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