Grilled Vegetable Salad with Garlic-Herb VinaigretteIngredients:3 sweet peppers (red, orange, yellow)
1 red onion
1/4 cup canola oil
2 small eggplants
8 fat spears asparagus
or
2 small zucchini, cut in half lengthwise
4 large mushrooms
leaf lettuce
Garlic-Herb vinaigrette
3 cloves garlic, minced
2 tbsp each canola oil and red wine vinegar
1 tbsp chopped fresh parsley
2 tsp each chopped fresh thyme and oregano (or 1/2 tsp dried)
salt and pepper
Whisk together garlic, canola oil, vinegar, parsley, thyme, oregano, and salt and pepper to taste; set aside for at least 30 minutes or cover and refrigerate for up to 24 hours. Directions:Place peppers on oiled grill over medium-high heat and grill, turning often, until charred all over, about 20 minutes. Pop into a paper bag for 10 minutes. Then peel, seed and cut lengthwise into 8 strips. Transfer to a large bowl.
Meanwhile, remove outer skin from the onion, leaving root and stem ends intact; cut in half crosswise. Brush with some of the canola oil and grill for 15 to 20 minutes or until lightly charred, turning once. Remove charred skin and cut each half into quarters. Add to the bowl.
Cut eggplants in half lengthwise; brush with canola oil. Grill for about 5 minutes, turning asparagus and mushrooms often and zucchini only once. Add too bowl, quartering mushrooms.
Whisk any remaining canola oil into vinaigrette; pour over vegetables and very gently toss to coat. Line a platter with lettuce; arrange grilled vegetables on top. 4 servings Recipe compliments of Canola Info
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