RECIPE OF THE WEEK : GRILLED VEGETABLE SALAD

 

BY CHEF SOURAV BASU,

THE GRAND, ASANSOL

 

INGREDIENTS :

 

1. Fresh asparagus (trimmed) – 500 gms
2. Zucchini (ends trimmed and halved lengthwise) -2
3. Yellow squash (ends trimmed and halved lengthwise) -2
4. Large red onion (sliced into 1/2-inch thick slices) – 1
5. Red bell peppers (halved and seeded) -2
6. Extra virgin olive oil -1/2 cup
7. Red wine vinegar -1/4 cup
8. Dijon mustard -1 tbsp
9. Clove garlic (minced) -1
10. Salt  -add according to taste
11. Ground Black pepper -add according to taste

METHOD :

 

• Preheat grill for medium heat and lightly oil the grate.

 

• Arrange asparagus, zucchini, yellow squash, red onion, and red bell

peppers on preheated

grill; cook until vegetables are tender and slightly charred, 10 to 15

minutes.

 

• Remove vegetables from grill and cut into bite-sized pieces.

 

• Whisk olive oil, red wine vinegar, Dijon mustard, garlic, salt, and black pepper together in a bowl to make the dressing.

 

• Toss vegetables with dressing in a bowl.

Serve warm or at room temperature.