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Gallery Grilled Marinated-Vegetable Salad Recipe Summary Servings: 4
Ingredients For the Vegetables 1/2 cup balsamic vinegar 2 teaspoons extra-virgin olive oil 3 tablespoons chopped fresh oregano 1/2 teaspoon red-pepper flakes 2 garlic cloves, finely chopped 1 medium red onion, cut into 1/4-inch rings 2 red bell peppers, quartered lengthwise 8 portobello mushroom caps, gills scraped out with a spoon 1 teaspoon coarse salt 1/2 teaspoon freshly ground pepper 3 ounces grated fontina cheese (1 cup) 4 slices rustic bread, halved diagonally For the Salad 1 teaspoon extra-virgin olive oil 1/4 teaspoon coarse salt 1/4 teaspoon freshly ground pepper 5 ounces mixed salad greens
Gallery Grilled Marinated-Vegetable Salad
Recipe Summary Servings: 4
Gallery
Grilled Marinated-Vegetable Salad
Grilled Marinated-Vegetable Salad
Grilled Marinated-Vegetable Salad
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
1/2 cup balsamic vinegar 2 teaspoons extra-virgin olive oil 3 tablespoons chopped fresh oregano 1/2 teaspoon red-pepper flakes 2 garlic cloves, finely chopped 1 medium red onion, cut into 1/4-inch rings 2 red bell peppers, quartered lengthwise 8 portobello mushroom caps, gills scraped out with a spoon 1 teaspoon coarse salt 1/2 teaspoon freshly ground pepper 3 ounces grated fontina cheese (1 cup) 4 slices rustic bread, halved diagonally
1 teaspoon extra-virgin olive oil 1/4 teaspoon coarse salt 1/4 teaspoon freshly ground pepper 5 ounces mixed salad greens
Directions
Make the vegetables: Combine vinegar, oil, oregano, red-pepper flakes, and garlic. Pour over onion, peppers, and mushrooms on a rimmed baking sheet. Marinate at room temperature, turning occasionally, for 30 minutes.
Preheat grill to medium-high. Remove vegetables from marinade, and reserve marinade. Season vegetables with the salt and pepper; grill, turning and brushing occasionally with marinade, until tender, 5 to 6 minutes for onion, 10 to 12 minutes for peppers and mushrooms. Fill mushrooms with cheese; grill until cheese melts, about 30 seconds. Grill bread until toasted, about 30 seconds per side.
Make the salad: Whisk together oil, the salt and pepper, and 3 tablespoons reserved marinade; toss with greens. Serve with vegetables and bread.
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All Reviews for Grilled Marinated-Vegetable Salad
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All Reviews for Grilled Marinated-Vegetable Salad
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
