Grilling brings out the sweetness in these vegetables and except for a little gorgonzola sprinkled on at the end, there is practically no fat in this grilled vegetable salad. And that’s a good thing after all of the holiday fare.
Grilling brings out the sweetness in the vegetables and except for a little gorgonzola sprinkled on at the end, there is practically no fat in this grilled vegetable salad. A good thing because it makes up for all the cheese-laden, butter-soaked squash casserole we’ve eaten this summer.
- 2 medium zucchini
- 2 medium crookneck squash
- 1 medium green pepper
- 1 medium yellow pepper
- 1 medium red onion
- ½ cup extra virgin olive oil
- 4 tablespoons Worcestershire sauce
- 3 tablespoons Cajun seasoning
- 4 cups mixed salad greens
- Olive oil and fresh lemon juice
- Salt and pepper
- Crumbled gorgonzola cheese
- Remove ends of the zucchini and squash, cut in half lengthwise and slice into ¼-inch planks. Cut the peppers into fairly large chunks and cut the onion into quarters and then separate the layers.
- Whisk together the olive oil, Worcestershire sauce and Cajun seasoning. Marinate the cut vegetables for 30 minutes.
- Heat the grill to medium hot and add the vegetables in batches. Grill until both sides have grill marks and are slightly charred. Reserve.
- Place the salad greens on a platter and drizzle with olive oil, lemon juice, salt and pepper to taste. Top with the grilled vegetables and sprinkle with gorgonzola cheese.
If you have a Char-Broil TRU-Infrared™ Grill, (and why wouldn't you?) grilling the vegetables takes 10 minutes tops and you won't end up with any pieces blackened beyond recognition because there are no flare-ups.
- Prep time includes marinating.