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Recipe of the Week: Fresh Vegetables Salad

By Staff | Mar 17, 2020

Chef Loretta Paganini

Give yourself a fresh start with this fresh and delicious vegetable salad. At this time of the year, local vegetables are starting to make an appearance in home gardens and farmers markets. Green beans, peas, tomatoes, zucchini, different kinds of greens, peppers and summer squash are at peak flavor and at their best price of the year. Choose the very best, firm and bright color vegetables without any blemishes or bruises. Trimmed, marinated and grilled, they will keep in your refrigerator for up to a week. Serves eight. (Chef tip: When grilling vegetables, it is best to use a grilling guard or a vegetable basket. This way you can keep them from falling through the grill grate and still retain the great smoky flavor.)

1/4 cup extra-virgin olive oil

2 tablespoons balsamic vinegar

1 orange, zested and juiced

1 teaspoon Acacia honey

1 teaspoon fresh basil, chopped

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

2 zucchini, sliced into 1/2 inch coins

2 yellow squash, sliced into 1/2 inch coins

1 each red and yellow sweet peppers, cored and halved

4 tomatoes, halved

1 eggplant, cut in half and sliced

1/4 cup grated Parmesan cheese

Prepare vinaigrette by incorporating olive oil, balsamic, orange, honey, basil, salt and pepper. Toss vegetables with half of the prepared dressing and marinate for at least 30 minutes in the refrigerator.

Place vegetables on the grill, cut side down, and grill until they become soft, lightly char and start to wrinkle. Remove from the grill and place on a large platter. Toss vegetables with remaining dressing. Sprinkle with Parmigiano before serving.