Not your traditional "salad," these grilled veggies can be served room temp or chilled, as Wegmans Chef Nella Neeck demonstrates. A wonderful spring-summer time recipe celebrating tender asparagus and portobellas. The combination of lemon and barbeque seasoning is different. Great make ahead dish that is a crowd pleaser. It would be great with any grilled veggies. Could put leftovers on a pizza, in salads or even make into a bruschetta.
2 3⁄4 Pound, woody ends trimmed (about 3 bunches)
1 Large, peeled
Portabella mushroom caps
1 1⁄4 Pound (about 6-8 large)
Sweet red pepper
1 Large, halved, cored
1⁄3 Cup (5.33 tbs)
1 Small, zested and juiced
Cracked black pepper
1. Preheat grill on HIGH 10 min.
2. Clean grill with wire brush. Using soft cloth, coat grill grate lightly with vegetable oil.
3. Brush asparagus with basting oil and place on the grill. Cook for 2-3 minutes on high. Reduce heat to medium and cook for another 10 minutes, turning often, until cooked through and tender.
4. Slice onion into four discs. Skewer onion discs with two skewers, lollipop-fashion. Brush onions with basting oil and grill them for 10-15 minutes, until tender with char marks.
5. Brush mushrooms and pepper halves with basting oil and grill 10-12 minutes, until tender and char-marked.
6. Dice onions. Wedge-cut mushrooms into sixths. Slice peppers into strips. Cut asparagus diagonally into thirds.
7. Toss all veggies together in large bowl. Add lemon zest and juice and BBQ seasoning. Gently toss to blend well. Season to taste with salt and pepper.
8. Serve the salad cold or at room temperature.
Grilling veggies the day before allows flavors to meld and frees up your grill for other items.
Onions can be grilled using a grilling basket.
Use a microplane grater for a smaller, finer lemon zest.