Grilled Vegetable Salad: A Summer Revolt

We Oregonians aren’t used to having temperatures in the upper 90’s – nearly 100 degrees – in early June. Generally, we get a much more civilized, gradual ramping up to this sort of weather in August. My broccoli and cauliflower bolted in revolt. In solidarity, I refused to turn on my oven or stove in the house. Fight the (weather) Man!

But a person still has to eat, and eat well, of course. So this week I’ve been feasting on grilled vegetable “salad”. Now, remember: salad does not have to mean mostly (or even any) lettuce. This salad consists of a generous portion of grilled mixed veggies and fruit on top of a bed of spinach (or any other greens you like). I topped that off with sliced cucumber, herbs, avocado, and feta. One evening I added grilled salmon on top and another day included prawns. The un-recipe/general guidance for your own grilled vegetable salad follows.

Here the vegetables and nectarine are on the grill alongside prawns.

Ingredients:      

• Approx. 2 cups of chopped mixed vegetables and fruits per person. Include at least three things. Some ideas include:

o   Onion and/or scallions

o   Carrots

o   Broccoli

o   Bell peppers

o   Sugar snap peas

o   Stone fruit (apricot, peach, plum, or the like)

o   Squash

o   Asparagus

• Generous glugs of oil and balsamic vinegar (I don’t know – 1-2 Tbsp.??)
• Seasonings to taste (I was lazy and used Johnny’s seasoning this time)
• Big handful of spinach or other greens per person
• Toppings of your choice:

o   Grilled protein of choice – basting with a honey mustard marinade or dressing is a nice flavor compliment

o   Avocado

o   Cucumber

o   Fresh snipped herbs – I added parsley this time

o   Sprinkle of feta cheese

o   Chopped nuts

o   Dried fruit

Directions:

• Chop vegetables and fruits into bite-sized pieces and put in grill pan placed on rimmed baking sheet.
• Drizzle with oil and vinegar and add seasoning. Toss to coat.
• Place grill pan on grill (I used a gas BBQ) heated to about 400 degrees. Stir occasionally (about every 3-5 minutes) for about 15 minutes. Time will vary depending on vegetables used, but you want them softened and some charring or grill marks on the edges of some of the pieces.
• If you are grilling a protein to add on top, it can go on the grill next to the veggies.
• Put a handful of greens on each plate/bowl. Top with a portion of the roasted veggies. Add any protein and other assorted toppings you’ve assembled.

Assembled and on my table.

NOTE: If you don’t have a grill pan, you can use heavy foil to create a sort of pan or use a “camping frying pan.” No grill marks, but you won’t heat up your kitchen. When you don’t want to grill, this can be adapted to the oven either by roasting or broiling.

Variations of this fabulous grilled meal have been on my table several evenings this summer. I hope your summer rebellions have been just as tasty.