If your oven space is at a premium while preparing your thanksgiving feast, why not employ your BBQ? This recipe for grilled veggie salad can be made quickly and bonus … you can prepare it in advance. In fact the whole thing tastes better when it has had the opportunity to marinate in the fridge for half a day. So, throw the veggies on the BBQ right after you get the turkey in the oven or even before!
I am providing a list of ingredients for the salad I made but really; just use what you have on hand. The amounts you use will depend on how many people are joining you for the giving of thanks.
The recipe that follows will make a nice side-dish for six.
ingredients for the salad …
- 1 ear of corn, shucked
- 1 medium sized zucchini, cut in half lengthwise
- 1 purple onion, peeled and cut in half lengthwise
- 3 plum tomatoes, cut in half lengthwise
- 1 red pepper, seeded & cut into thirds
- 1 yellow pepper, seeded & cut into thirds
- 12 spears of asparagus, woody part of stems removed
- 1 head of romaine lettuce, cut in half, washed and patted dry
- 1/3 C olive oil
ingredients for the vinaigrette …
- 1 T Dijon mustard
- 2 cloves garlic, minced or pushed through a press
- 2 tsp fresh thyme leaves, minced
- salt & pepper to taste
- ½ C oil
- Pre-heat your BBQ to medium-high for about 15 minutes with the lid down while you prep your vegetables.
- Place all the veggies, except the romaine lettuce in a large bowl and drizzle the olive oil (hold 1 T of the oil in reserve) over-top. Gently toss the vegetables so they all get evenly coated with the oil.
- Lift the lid of the BBQ and spread the veggies around on the lower grill rack. Using long-handled tongs, flip them over and move them around so all sides of each vegetable gets cooked evenly. Some vegetables will grill faster than others so keep a close eye on them all, removing each from the heat when done.
- Brush the romaine halves with the reserved oil and place, flat side down on the lower rack of the BBQ. Grill for a few minutes until nicely charred. Remove and set aside to cool with the other vegetables.
- When cool enough to handle slice the grilled corn kernels from the cob and place them in a bowl large enough to handle all of the salad ingredients. Cut the remaining veggies into chunks, except the romaine, and transfer to the same bowl.
- To make the vinaigrette, whisk together the Dijon mustard, minced garlic, thyme, salt and pepper. Trickle the oil into these ingredients in a slow, steady stream while continuing to vigorously whisk it altogether. This action works to emulsify the oil into the rest of the ingredients, creating perfectly blended vinaigrette.
- Use half of the vinaigrette on this salad, reserving the rest for another day.
- Cover and refigerate until feasting time.
- Cut the charred romaine into chunks and toss into the salad right before serving.