Tuesday, February 12, 2008


Wanting to do something a little different for Super Bowl Sunday, I decided to try this recipe that's been in my recipe binder for years, kind of like a harem concubine, waiting for her turn. The veggies are absolutely delicious done this way, and what's great is you make them ahead and serve them cold or room temperature. You can also serve them warm as they come off the grill if you want. Either way, this recipe is a keeper.

Margaret Jordan's Grilled Vegetable Salad, Adapted
1/3 cup white balsamic vinegar (I used Raspberry Balsamic Vinegar instead of white)
2 Tbsp. extra-virgin olive oil
2 shallots, finely chopped
1 tsp. dried Italian seasoning (I substituted 1/4 tsp. garlic powder + 1/2 tsp. dried basil +
1/4 tsp. dried oregano + 1/2 cup chopped fresh parsley and 4 sprigs fresh thyme, since I didn't have Italian seasoning)
1/4 tsp. sea salt
1/4 tsp. black pepper
1-1/2 tsp. molasses
1/2 lb. carrots, scraped
1 sweet red pepper, seeded
1 sweet yellow pepper, seeded
2 zucchini
2 yellow squash
1 large sweet onion
1 lb. asparagus

DIRECTIONS: Combine marinade ingredients (everything but veggies) in large bowl or gallon size resealable plastic bag (I used a bag placed in a bowl to catch any drips or leaks). Set aside. Cut veggies in large pieces. (I sliced the carrots and squashes on a diagonal thinly; the peppers in 2" slices; and the onions in 1" wedges.) Add veggies (except asparagus) to marinade, tossing to coat. (I was afraid the tossing to and fro in the marinade would bruise the asparagus tips.) Let veggies stand at room temp in the marinade for 30 minutes, stirring or tossing ocassionally. (I marinated for several hours, turning the bag over 3-4 times.)

Drain veggies, reserving marinade. (I used tongs to remove veggies from the marinade, then I put the asparagus in the bag by itself.) Arrange veggies in a grill basket. Cook, covered with grill lid, over medium-hot coals (350F to 400F) 15-20 minutes, turning occasionally. When veggies are done, transfer to serving dish. Add drained asparagus to grill basket and cook for 10-15 minutes. Add the asparagus to the serving dish, along with the reserved marinade. Toss gently. Cover and refrigerate overnight.

1 comment:

JayEm said...

Thanks to your recipes I have more knowledge now on making a vegetable delicious and will be like by kid. Thanks to and to tanya’s website http://vegetable-recipes.net/ you help a lot of people.