Grilled Garden Salad

Name: Grilled Garden Salad
Ingredients: 1 small eggplant, cut into ¼-inch rounds; 1 pound asparagus, trimmed; 3 tomatoes, halved; 5 pattypan or baby summer squashes, halved if large; 2 heads radicchio, quartered; 1 medium red onion, cut into ½-inch rings; 1 red bell pepper, quartered, seeds and ribs removed; 1 yellow bell pepper, quartered, seeds and ribs removed; 1 portobello mushroom cap, cut into ½-inch slices; 0.5 cup extra-virgin olive oil, for brushing; Coarse salt and freshly ground pepper, to taste; 1 teaspoon fresh lemon juice; 1.5 teaspoons fresh thyme leaves

4.5

(4)

1 Review

By

Martha Stewart Editors

Updated on May 16, 2017

Servings:

4

The heat of the grill transforms vegetables, intensifying their flavors and drawing out their sweetness. Lemon and thyme add a light, summery note.

Ingredients

1 small eggplant, cut into ¼-inch rounds
1 pound asparagus, trimmed
3 tomatoes, halved
5 pattypan or baby summer squashes, halved if large
2 heads radicchio, quartered
1 medium red onion, cut into ½-inch rings
1 red bell pepper, quartered, seeds and ribs removed
1 yellow bell pepper, quartered, seeds and ribs removed
1 portobello mushroom cap, cut into ½-inch slices
½ cup extra-virgin olive oil, for brushing
Coarse salt and freshly ground pepper, to taste
1 teaspoon fresh lemon juice
1 ½ teaspoons fresh thyme leaves

Directions

Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds.) Brush vegetables with oil, and season with salt and pepper. Grill vegetables, turning occasionally, until tender and slightly charred, 2 to 8 minutes (times vary depending on vegetable). Transfer grilled vegetables to a platter; add lemon juice, thyme, salt, and pepper, and toss. Serve warm or at room temperature.

Variations

You can add or substitute otherseasonal vegetables to this simple salad as you desire.