RECIPE #4511 - GRILLED VEGETABLE SALAD, Thursday, August 5, 2010

RECIPE #4511 - GRILLED VEGETABLE SALAD, Thursday, August 5, 2010

CREATED Aug 4, 2010



Ingredients for Dressing (Make ahead)

2 ounces Tahini paste

Juice of 1/2 lemon

1 teaspoon salt

2 cloves garlic (smashed)

1/2 teaspoon cumin

2 ounces water

Ingredients for Vegetable Marinade

4 ounces grape seed oil

1 ounce lemon juice

1/2 teaspoon salt (or to taste)

1/2 teaspoon black pepper

4 cloves garlic, smashed

1 tablespoon dried mint

1/2 teaspoon cumin

(whisk together and set aside)


One summer squash, sliced 1/4" thick

One zucchini squash, sliced 1/4" thick

One sweet onion, sliced 1/4" thick

One red bell pepper, sliced lengthwise (julienne)

One ear of corn grilled and cut off of cob

Two Roma tomatoes, cut in quarters

Organic greens of your choice


1/4 cup flat leaf parsley, washed and chopped

Cilantro leaves

One slice cheese of your choice

Olive oil


Whisk all ingredients for dressing together in bowl and set aside.

In large bowl, whisk together all ingredients for the vegetable marinade. Add summer squash,

zucchini squash, sweet onion, red bell pepper and tomatoes to bowl with marinade. Toss with

hands being sure to cover all vegetables with the marinade. Refrigerate marinating vegetables for about 15 minutes.

Heat grill to medium heat. You may use a gas or charcoal grill, or an electric grill such as the

George Forman grill. Add sliced zucchini and summer squash, and bell pepper, and cook

approximately one minute or until still slightly crunchy. Remove from heat and place on baking

sheet. Repeat process for tomatoes and onions (cook onion a little longer until transparent).

Allow vegetables to cool.


On a large salad plate, place cooked onions in center of plate. Layer squash, bell pepper and

tomatoes around onions. On top of onions add one handful of organic greens of your choice.

Drizzle dressing on top of salad. Garnish with cilantro leaves, parsley, corn, cheese, and olive oil.