Sunday, September 21, 2014
summer veggie salad
- 4 (4-inch) portobello mushroom caps
- 2 (1/2-inch-thick) slices red onion $$
- 2 ears shucked corn
- 1 large red bell pepper, quartered and seeded
- 1 medium zucchini, halved lengthwise
- 1 large yellow squash, halved lengthwise
- Cooking spray
- 2 tablespoons olive oil $
- 2 teaspoons fresh lemon juice
- 1 teaspoon minced fresh thyme
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 ounces Manchego cheese, shaved (about 1/2 cup)
- 1 ounce pine nuts, toasted (about 1/4 cup)
Preparation
- 1. Preheat grill to medium-high heat.
- 2. Coat mushrooms, onion, corn, bell pepper, zucchini, and yellow squash with cooking spray. Arrange vegetables on grill rack coated with cooking spray. Grill 5 minutes on each side or until tender.
- 3. Combine oil and next 5 ingredients (through black pepper) in a large bowl, stirring with a whisk. Cut kernels from ears of corn; add to oil mixture. Cut remaining vegetables into bite-sized pieces; add to oil mixture. Toss gently to combine. Top with cheese and pine nuts.
# posted by Chelsea @ 12:28 PM 
