Grilled Vegetable Salad #vegetarian #lunch


This flame broiled vegetable serving of mixed greens is a simple and flavourful side dish ideal for late spring barbecuing season. My preferred flame broiling veggies, zucchini, eggplant, mushrooms red pepper, and onion are barbecued on the BBQ at that point finished off with pesto and disintegrated goat cheddar.

Eggplant, zucchini, red peppers and mushrooms are my preferred vegetables for summer flame broiling. Finish them all off with some pesto and some goat cheddar and you have a simple lovely vegetable side dish that could even serve as a veggie lover principle.

This formula makes about enough flame broiled vegetables for 6-8 as a side dish. On the off chance that you are making this for a littler group, have a go at repurposing a portion of the extra flame broiled veggies into our simmered vegetable sandwich!

Also Try Our Recipe : LENTIL AND MUSHROOM STEW OVER POTATO-PARSNIP MASH

Grilled Vegetable Salad #vegetarian #lunch

EQUIPMENT

  • BBQ

INGREDIENTS

  • 2 zucchini
  • 1 eggplant
  • 8 oz cremini mushrooms
  • 1 red pepper
  • 1 onion
  • avocado oil
  • sea salt and black pepper
  • 100 g goat cheese
  • 1⁄3 cup pesto

INSTRUCTIONS

  1. Prepare the vegetables by quartering the zucchini and red pepper lengthwise and slicing the eggplant and onion into 3/4" rounds.
  2. Brush all the vegetables with avocado oil (or cooking oil of your choice) then season with sea salt and pepper.
  3. Heat up your BBQ then turn the temperature down to low.
  4. Place the vegetable pieces straight onto the grill and cook for 7-8 minutes or until the vegetables have become tender and have started to char flipping the pieces about halfway through the cook time.
  5. When the veggies have cooked, arrange them onto a serving plate then drizzle with pesto and top with crumbled goat cheese.

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