Compliments of Chef Justin of the Walnut Grove Resort was this wonderful, refreshing grilled salad. The secret is not to over cook the vegetables. This will serve 6.
- 1 red bell pepper
- 1 green Poblano pepper
- 1 orange or yellow bell pepper
- 1 carrot
- 1 parsnip
- 1/2 bunch of asparagus
- 1 medium zucchini
- 1/2 head of cauliflower
- 1 red onion
- 1 generous tbsp. of minced garlic (we prefer baked garlic, however)
- 4 tbsp. olive oil
- 2 generous tbsp. honey
- 3 tbsp. good balsamic vinegar
- 3 tbsp. basil, cut in chiffonade style
- Asiago cheese shavings
- salt and pepper to taste
Preheat the barbecue on medium/high temperature. Cut the peppers into quarters, (seeded). Peel the carrot, parsnips and slice into 3 lengthwise, as well as the zucchini.
Remove the woody parts of the asparagus (snap naturally). Cut the cauliflower into large florets and the onion into 1/2 inch pieces
Toss each vegetable in a bowl with olive oil to coat, and set aside until all the vegetables are oiled and ready to grill. Keep the vegetables in separate piles.
Place the carrots and parsnips on the grill first, and watch carefully as the sugars can caramelize very quickly. Once the grill marks show, move them to the top shelf of your barbecue to avoid overcooking.
Place the cauliflower on next and cook in the same fashion as the carrots. Continue to cook the rest of the vegetables, being very careful not to overcook them. Remove them and let cool down.
When cool enough to handle, cut each one into 1/2 inch strips, julienne style and place in a mixing bowl.
Add all the remaining vegetables except the cheese and mix well. Let this sit for a while to let the flavours blend. Mix in the amount of cheese you like and hold some back to garnish the top.
This is a very fresh tasting salad done on the barbecue. Try it!