This is an absolutely beautiful salad made with readily available fresh summer produce. Simply season with olive oil, salt, and pepper. Grill and add a drizzle of balsamic vinaigrette. Serve with anything from grilled Italian sausage to a simple cheese and garlic pasta. You could top with some fresh shaved pecorino romano cheese or bleu cheese crumbles. Try chopping the vegetables into 1/2″ pieces and serve on top of crusty grilled italian bread, delish!
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons honey
2 cloves fresh garlic, crushed
1 teaspoon dried oregano
1 teaspoon dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1) Whisk all of the vinaigrette ingredients together in a small bowl. Refrigerate immediatley unless you’ll be using right away.
For the salad:
8 ounces white mushrooms
2 small zuchinni squash, cut lenthwise into quarters
2 small yellow squash, cut lenthwise into quarters
1 large red onion, sliced into three large slices
1 small red, yellow, and orange pepper
2 tablespoons olive oil
3-4 pinches salt
2 pinches black pepper
1) In a small bowl, add the mushrooms and a tablespoon of the vinaigrette. Toss to coat and allow to marinate for 10-15 minutes, continue to toss to coat. Skewer and place on a platter.
2) For the onion, drizzle a little olive oil on each slice and season with salt and pepper. Drizzle the rest of the vegetables with olive oil, season with salt and pepper. Toss to coat.
3) Grill over medium-high heat. The vegetables will vary in cooking time. The onions will take the longest, followed by the peppers and the mushrooms. The squash will cook relatively quick. The vegetables should all have nice grill marks. Remove from the grill and slice the squash into bit size pieces on the diagonal. Do the same for the peppers. Slice the onion slices and the mushrooms into quarters. Toss into a medium size mixing bowl. Drizzle the vinaigrette over the vegetables and gently toss to coat. Serve or refrigerate immediately.