We love grilling vegetables on the bbq when the warm weather hits. We kind of bbq all year long but since the move it gets a tad bit colder here so we didn't bbq as much this past year during the winter. Freezing while you grill isn't too much fun. You can grill any vegetables you want and then toss them in a salad. Here are the vegetables and dressing I used for our salad.
First, in a medium bowl I added a nice mixed green lettuce, with tomato and green onion, then put back in the refridger to stay cold.
Vegetables: 2 lg portobello mushroom(kept whole),
1 lg zucchini, sliced long ways
1 red bell pepper, sliced
1 lg sweet potato, sliced
2 lg red potatoes, slice 1/4 inch thick
1 lg carrot(grilled carrots rock
1/2 bunch of asparagus
In a small bowl mix olive oil, 3 garlic cloves ( or more)minced, balsamic, salt and pepper. Brush portobello with marinade then toss together the rest of the vegetables with the marinade and set aside.
While the veggies are marinadeing and the grill is heating up, prepare dressing.
Balsamic dressing: Whisk together extra-virgin olive oil, balsamic vinegar, dijon mustard, 1 garlic clove, fresh thyme, salt and pepper. You can add a bit of sugar or agave to sweeten up more if you wish.
I also thinly sliced some organic rustic french bread and brushed with some olive oil on both sides.
When the grill is at a medium heat, grill vegetables until done then grill the french bread on both sides.
Chop up vegetables, slice up an avocado. To prepare plates add lettuce, vegetables, avocado, then drizzle balsamic dressing and serve with grilled french bread. I broke up my bread and tossed it in my salad, it was like croutons but so much better!