New This Month

Barbecue Mixed Salad


This delicious recipe is courtesy of Neil Perry.

  • Servings: 4

Source: The Martha Stewart Show, January Winter 2007


  • 1 piece (1/2 pound) butternut squash, seeded, peeled, and sliced lengthwise 1/2 inch thick
  • 1 red pepper, stemmed, seeded, halved crosswise, and cut lengthwise into 8 strips
  • 2 zucchini, halved crosswise and thinly sliced lengthwise
  • 5 cloves garlic, unpeeled
  • 1/2 large red onion, cut into 1 1/4-inch wedges
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons verjus or freshly squeezed lemon juice
  • 2 sprigs fresh rosemary
  • Sea salt and freshly ground pepper


  1. Fill a medium pot with water and bring to a boil. Add squash and cook until just tender. Drain squash and place in a large bowl along with peppers, zucchini, garlic, and onion in a large bowl. Add oil, verjus, and rosemary, and season with salt and pepper; toss to combine.

  2. Preheat a grill pan over high heat. Drain vegetables and place on grill pan, working in batches if necessary. Cook vegetables until tender.

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