I love to grill my vegetables.
Place on a cookie sheet and drizzle olive oil and season with salt and pepper. For larger vegetables like spring onions you can place them directly on the grill. For smaller vegetables you can use a grill pan with holes. I have listed my favorite vegetables to grill in my favorite order.
Onion - spring or round cut in quarters
Cabbage - cut in quarters
Parsnips - cut in quarters
Cauliflower - sliced or florets
Broccoli Raab - whole
Peppers - whole or quartered
Carrots - whole or cut in half the long way
Turnips - whole or quartered
Lettuce - Romaine is the best!
Asparagus - whole
Beets - quartered
Zucchini - cut in half the long way or large slices.
Eggplant - whole with a slit in the shape of a peace sign, or slices.
Mushrooms - Portobello marinated in balsamic and topped with goat cheese.
Submitted by Jeanne Jarecki
Dice all the veg and olives. Gently mix together with the cheese. Add olive oil and vinegar; freshly ground sea salt and pepper to taste.
Another recipe you can’t really mess up. Use whatever veg/cheese you have/like. Adjust the dressing to your liking. The secret is to have a good combination textures (hard carrots with soft tomatoes, etc.) and make certain you dice everything as close to the same size (1/4 inch or smaller) as possible. And for a little zing, add diced radishes or hot peppers.
07/2017 jill morin