This easy recipe featuring deliciously charred veggies is one of my spring favorites!
The first meal of any new grill is a challenging decision, but the end result is a celebratory experience. Every week here at DadHQ, we have a delivery of fresh organic vegetables dropped off at the doorstep. Inside this week’s crate was an abundance of nature’s finest all complimenting one another; the only course of action was to join them in a marriage of color and flavor on the BBQ. Grilling vegetables is rewarding as a side dish, or in this case, a filling delicious main course. Enjoy!
Watch the quick video above and be sure to check out the grill we used to produce such delicious results: STOK Gridiron Gas Grill
Simple Grilled Vegetable Salad w/ Goat Cheese & Balsamic Vinegar
Ingredients:
2 Red/Yellow Bell Peppers (seeded, cut in strips)
2 Yellow Squash/Zucchini (halved, diced)
1 bunch Asparagus (1-inch dice)
5 cups Mixed Greens
*optional 1 Sweet Onion (halved, diced)
*optional 1 Eggplant (1-inch dice)
1/4 cup Olive Oil
2 1/2 tbsp Balsamic Vinegar
Salt
Black Pepper
Goat Cheese
2 Red/Yellow Bell Peppers (seeded, cut in strips)
2 Yellow Squash/Zucchini (halved, diced)
1 bunch Asparagus (1-inch dice)
5 cups Mixed Greens
*optional 1 Sweet Onion (halved, diced)
*optional 1 Eggplant (1-inch dice)
1/4 cup Olive Oil
2 1/2 tbsp Balsamic Vinegar
Salt
Black Pepper
Goat Cheese
Directions:
Heat STOK Gridiron to medium-high heat (350F-400F). Lightly coat prepared vegetables with olive oil and sprinkle with salt and ground black pepper. Pour vegetables into STOK Grilling Basket or Vegetable Tray and place within grill insert system. Occasionally rotate vegetables into direct heat until lightly charred throughout.
Prepare mixed greens and place completed vegetables over top. Sprinkle lightly with goat cheese and balsamic vinegar as dressing. Serve warm.