VG - Green salad with marinated grilled veg

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Green Salad with Marinated Grilled Vegetables

 

Recipe By :VEGETARIAN GRILL by Andrea Chesman

Serving Size : 6 Preparation Time :0:00

Categories : Chapter 04 Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup broccoli and/or cauliflower florets

1 red bell pepper -- julienned

1 carrot -- julienned

4 ounces green beans -- trimmed and cut

into 2-inch lengths

1 small onion -- slivered

12 small mushrooms -- trimmed

1 recipe Basic Herb Marinade and Salad Dressing

or 1/3 cup Italian-style salad dressing

1 pint cherry or yellow pear tomatoes -- halved

8 ounces fresh mozzarella cheese -- diced

6 slices French bread -- sliced on the diagonal

1 garlic clove -- halved

12 cups mixed salad greens

1/2 cup imported brine- or oil-cured black olives

 

1. In a large bowl, combine the broccoli or cauliflower, pepper, carrot, green

beans, onion, and mushrooms. Add the marinade and let stand for 30 minutes at

room temperature or up to 8 hours in the refrigerator.

 

2. Prepare a medium-hot fire in the grill with a lightly oiled vegetable grill

rack in place.

 

3. Lift the vegetables out of the marinade with a slotted spoon. Grill, tossing

frequently, until tender and grill-marked, about 7 minutes. Set aside.

 

4. Toss the cherry tomatoes with the remaining marinade. Lift out with a slotted

spoon and grill, tossing frequently, until tender, about 5 minutes. Set aside.

 

5. Stir the mozzarella into the remaining marinade and set aside.

 

6. Grill the bread until toasted, about 2 minutes per side. Rub both sides with

the cut side of the garlic.

 

7. To serve, arrange a bed of greens on 4 dinner plates or 6 salad plates. Place

the garlic toasts on the side of each plate. Arranged the grilled vegetables on

top of the greens. Spoon the mozzarella cubes and any remaining marinade over

the salad. Garnish with the olives. Serve at once.

 

Description:

" page 89 "

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Per Serving (excluding unknown items): 1295 Calories; 14g Fat (9.9% calories

from fat); 43g Protein; 246g Carbohydrate; 18g Dietary Fiber; 0mg Cholesterol;

2799mg Sodium. Exchanges: 15 1/2 Grain(Starch); 2 Vegetable; 2 1/2 Fat.

 

NOTES : This is a terrific salad and a great introduction to the joys of grilled

vegetables. The fire leaves the vegetables crunchy enough to satisfy any salad

lover while adding a tremendous amount of flavor. SERVES 4 TO 6

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

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