Grilled salad can be served along with pasta and grilled non veg. You just can’t afford to miss gobbling it as it’s nutritious and tempting. Recently, I introduced tempting salads and now I’m here with the grilled one.
This salad needs grilled asparagus, eggplant, zucchini, sun-dried tomatoes, scallions and roasted corn, served warm over and tossed with lettuce in a Dijon balsamic vinaigrettes.
Garnish with fresh avocado. Add grilled rosemary chicken breast or grilled shrimp if desired. You can also use potatoes, mushrooms, bell pepper, red and yellow cherry tomatoes, a squash and other vegetables you are familiar with.
Ingredients
250gms grilled asparagus
100-150gms eggplant
A bunch of zucchini
175-2oogms sun-dried tomatoes
2-3 Scallions
150-175gms roasted corn.
To prepare Balsamic vinaigrette
4 elephant garlic cloves, minced and crushed
3 tbsp Dijon mustard
2 tsp fresh rosemary
1tsp fresh oregano
1/2 cup balsamic vinegar
1 cup extra virgin olive oil
Soya sauce
Salt and pepper to taste
In a blender blend elephant garlic cloves, minced and crushed, Dijon mustard, fresh rosemary, oregano, soya sauce, vinegar, salt and pepper. Mix them, add oil and adjust seasoning if necessary.
Method
In a bowl mix the vegetables, cut for grilling along the balsamic vinaigrette. Finally, sprinkle it with crushed goat cheese. Use Zucchini to garnish.
Via: Fabulousfoods
