Definition Magazine Summer Salad Redux Recipe Contest #definesalad

GRILLED SUMMER SALAD

Definition Magazine Summer Salad Redux Recipe Contest

Definition Magazine Summer Salad Redux Recipe Contest

INGREDIENTS
1-2 HEADS OF ROMAINE LETTUCE
2 LARGE TOMATOES
1 ZUCHINNI SQUASH
1 YELLOW SUMMER SQUASH
1 LARGE ONION
2 LARGE PORTABELLA MUSHROOM CAPS
1 BUNCH OF ASPARAGUS
1 AVOCADO
2 LARGE GOLDEN BEETS
2 COLORED PEPPERS OF CHOICE
1 EGGPLANT
2 cups of fresh or frozen non GMO corn. Either grill the corn on the cob or sauté the niblets in a pan until browned. No need to use oil just keep turning them in a dry pan
1 HEAD OF RADICCHIO
MARINADE FOR VEGETABLES
BALSAMIC VINEGAR
LEMON JUICE
FRESH CRACKED PEPPER
DRESSING FOR SALAD WHISK TOGETHER THESE INGREDIENTS
APPLE CIDER VINEGAR
LEMON JUICE
DIJON MUSTARD
SMOKED PAPRIKA

DIRECTIONS
CUT THE VEGETABLES INTO LARGE QUARTERS SO YOU CAN EASILY GRILL THEM. For the romaine you just take off the outer leaves. For the avocado you simply cut it in ½ so you can grill it face down. After you have everything cut up you can place them into large freezer bags and drizzle the marinade over them. Depending on how many vegetables you have you may need several bags. You can let the veggies marinate anywhere from 1 hr-1 day.
Grill everything up! Cut everything into bite size pieces and mix it all together! Enjoy!
Every time I make this it is quite a crowd pleaser and people are amazed at the flavor that comes out when you grill vegetables. Grill up any vegetables you like, it is certainly not limited to this list. Get creative and make some color.
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