LJWorld.com weblogs Meatless Mondays
Posted
by Sarah Henning
June 25, 2012 at 7:36 a.m.
Meatless Monday recipe of the week: Mixed Grill Vegetable Salad
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Time to take Meatless Monday outdoors. Because, well, who wants to turn on the oven when it's hotter than heck?
If you happen to have a shady place to grill, this Meatless Monday's for you. A sweet marinade peps up season veggies of your choice, which in-season Napa cabbage serves as a cooling addition.
Serve this salad as a main course or use that already-heated grill to do up some veggie burgers and serve the salad on the side. Either way, you can't go wrong.
Mixed Grill Vegetable Salad
1/4 cup red wine or balsamic vinegar
3 tablespoons chopped fresh basil or 2 tablespoons chopped fresh thyme
1 tablespoon Dijon mustard
Salt and pepper
1/2 cup extra virgin olive oil
10-12 cups assorted organic vegetable chunks (for skewering)
1 small head Napa cabbage, chopped (or substitute Romaine lettuce)
Sour cream
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Make a marinade in a large bowl by combining the vinegar, basil or thyme, mustard and salt and pepper to taste. Whisk in the olive oil in a thin stream. Toss vegetables in the marinade and let stand, tossing occasionally, about 1 hour.
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Heat coals in an outdoor grill. Skewer the vegetables, one type per skewer. Grill veggies until barely tender, returning them to the marinade as each type is done.
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Portion the chopped Napa cabbage or romaine onto 4 large plates. Toss the veggies and portion them over lettuce. If desired, drizzle a little of the vegetable marinade over all. Sprinkle each salad with sea salt and freshly ground pepper. Serve with sour cream for dipping veggies as they’re eaten. Serves 4.
— Recipe by Terese Allen for www.organicvalley.coop
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