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RECIPE # 4026 - GRILLED SUMMER VEGGIE SALAD or SANDWICH - Wednesday, August 8, 2007

RECIPE # 4026 - GRILLED SUMMER VEGGIE SALAD or SANDWICH - Wednesday, August 8, 2007

CREATED Aug 8, 2007

ANN COX / KROGER

1 bell pepper, cut into ½-inch strips

1 small to medium size zucchini, cut into ½-inch slices

1 small to medium size squash, cut into ½-inch  slices

1 small portabella mushroom, cut into ½-inch slices

1 Roma tomato, sliced into ½-inch slices

3 T fresh chopped basil

1 T fresh chopped thime

1 T fresh chopped oregano

2 T olive oil

1 T fresh squeezed lemon juice

2 t minced garlic

Salt and pepper to taste

Combine all ingredients in a large bowl and marinate at room temperature for 1-2 hours.  Place on medium-hot grill and cook for 4-8 minutes or until tender and slightly charred.  Check periodically because vegetables will cook at different rates.  Remove from grill and season with salt and pepper if desired.  Serve as a vegetable salad either hot or at room temperature. 

Or, serve on hearty bread with basil mayonnaise (recipe below)and a slice of provolone cheese for a sandwich.  Yield:  4 servings.

Basil mayonnaise may be prepared by combining ¼ chopped fresh basil or 1 ½ T dried basil with 1 cup of mayonnaise.