Food & Cooking Recipes Salad Recipes Grilled Marinated-Vegetable Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 3, 2019 Print Rate It Share Share Tweet Pin Email Servings: 4 When grilled, marinated bell peppers and onions caramelize into juicy, sweet vegetables. Ingredients For the Vegetables ½ cup balsamic vinegar 2 teaspoons extra-virgin olive oil 3 tablespoons chopped fresh oregano ½ teaspoon red-pepper flakes 2 garlic cloves, finely chopped 1 medium red onion, cut into ¼-inch rings 2 red bell peppers, quartered lengthwise 8 portobello mushroom caps, gills scraped out with a spoon 1 teaspoon coarse salt ½ 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 ¼ teaspoon coarse salt ¼ 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. Rate it Print