28 October 2012

Grilled Veggie Salad

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Fall is without a doubt my favorite time of year.  The change in colors, the drop in the temperatures, and the seasonal foods make my heart do little back-flips. 

I am starting to dig out my favorite fall recipes, but for one last nod to summer, I brought out my tabletop grill to try out this  Grilled Veggie Salad that I originally found on The Kitchy Kitchen.  A couple of Beloved Green tweaks and I was off to start some sizzling.

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This evening I am reflecting on the change in seasons and letting go of the things that are holding me back.  Most of this is primarily mental, but my yoga practice this evening truly brought this to the forefront.  The beautiful Jenniferlyn led us through a pose I have never done before.  

We tucked our toes under and sat on our feet.  Our arms in front of our body with elbows together.  Then we held the position for about a minute.  

After a few seconds my whole body burned.  It shook. 

When Jenniferlyn told us we could release I sat down and the pain was instantly gone.  In its place was relief.  

Letting go felt so incredibly good.

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The Shopping List:

For the salad
  • one large red onion
  • 1 zucchini
  • 1 red bell pepper
  • a handful of asparagus
  • an ear of corn
  • olive oil, for drizzling
  • salt and pepper to taste
  • fresh greens (or quinoa)
  • 1 tsp dill spice
For the vinaigrette
  • 2 Tbsp white wine vinegar
  • 6 Tbsp olive oil, minced
  • 1 garlic clove
  • 1 tsp freshly chopped parsley
  •  salt and pepper to taste
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The Method:

Turn the grill to high heat.  Slice the veggies to 1/2 inch thick slices.  Brush olive oil over the veggies and put a dash of salt and pepper on them before placing them on the grill.  Cook roughly 2-3 minutes per side and flip.  Pull from heat allow them to cool before chopping into bite size pieces.  Mix into fresh greens.  Sprinkle in dill and give a final stir.

For vinaigrette, put white wine vinegar, olive oil, garlic, parsley, salt and pepper into a jar.  Shake well and pour over salad before serving.

Note: While the original recipe was good, I prefer to switch out the fresh greens with quinoa cooked in vegetable broth. 


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