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Grilled Summer Salad

Ingredients
  Belgian endive head 4 , halved lengthwise
  Radicchio head/Romaine lettuce 2 , quartered lengthwise
  Zucchini 2 Medium, thickly sliced on the diagonal
  Olive oil 2 Teaspoon
  Minced fresh basil 2 Teaspoon
  Firm tomatoes 2 Large
  Balsamic vinegar 1⁄4 Cup (4 tbs)
Directions

Place the endive, lettuce and zucchini in a large baking dish.
Drizzle with the oil.
Sprinkle with the basil.
Toss lightly to combine and to coat the vegetables with the oil.
Cut the tomatoes in half through their cores.
Trim the cores.
Cut each half lengthwise into 1" wide wedges.
Prepare a grill and arrange the zucchini slices over the hottest coals.
Surround with the endive and lettuce.
Add the tomatoes, positioning them near the outer edges of the rack.
Grill for about 3 minutes.
Carefully flip the pieces and grill for 3 to 5 minutes, or until browned and soft.
Remove the pieces with a metal spatula and divide among 8 plates.
Sprinkle with the vinegar.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Grilling
Dish: 
Salad
Interest: 
Summer, Everyday, Healthy
Restriction: 
Vegetarian
Ingredient: 
Endive
Preparation Time: 
25 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
8

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