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Grilled Vegetable Salad

Grilled Vegetable Salad
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For the Vegetables
  1. red, yellow and orange bell peppers
  2. eggplant
  3. zucchini
  4. yellow squash
  5. asparagus
  6. artichoke hearts, grilled or canned, drained of any liquid
  7. sun dried tomatoes ( soft and tender)
  8. sliced avocado
  9. crumbled feta or goat cheese and pine nuts, (optional)
  10. For Balsamic Vinaigrette
  11. ¼ cup good aged balsamic vinegar
  12. 1 cup, extra virgin olive oil
  13. 1 garlic clove, minced finely
  14. ¾ teaspoon Dijon mustard
  15. salt and pepper
Instructions
  1. Prepare and slice veggies, place in a large bowl and drizzle with olive oil, salt and pepper. Grill them all ahead of time until tender with nice grill marks, set aside.
  2. Whisk balsamic vinaigrette ingredients together until well incorporated. Right before serving place chopped romaine, sun dried tomatoes into a bowl and dress with the vinaigrette, place onto a platter. Take the same bowl, toss in all your grilled veggies and carefully drizzle balsamic vinaigrette all over them, not too much, a little goes a long way, taste to your liking.
  3. Carefully arrange the veggies on top of the lettuce mixture with slices of avocado all around the perimeter. Add cheese and nuts if desired.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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