Today it seems as if everyone is grilling – even the kids (with adult supervision, of course). It’s a great way to cook without heating up the kitchen and adds wonderful flavor to whatever you throw on it, especially veges.
Today’s recipe can be made as a meal for 2 or sides for 4 and can easily be increased to serve as many as you choose. It’s great for a pot luck, too, as it can be prepped in advance and just tossed on the grill just before everyone is ready to eat (and let the Master Griller stand over the fire!).
A rustic round loaf or a baguette (or even pitas cut in eighths, will work) for this recipe along with 1 (or more if you’re doubling or tripling the recipe) 12″ metal skewer(s) for this.
So, let’s get grillin’ …!
Grilled Vegetables & Bread Salad
- 1/4 c extra virgin olive oil, divided
- 1 Tbsp. chopped, fresh basil
- 2 tsp. fresh lemon juice
- 1/2 tsp. freshly grated lemon zest
- 1 small garlic clove, minced (or more if you are expecting vampires….)
- 1/2 tsp. Dijon style mustard
- salt & pepper to taste
- 1 small red onion, sliced in 3/4″ thick rounds
- 1 red or yellow pepper stemmed, seeded & quartered
- 1 zucchini, halved lengthwise
- 3 oz. French or Italian bread (Artesianal round or baguette is best) cut
- into 1″ slices
- 1-1/2 tsp. minced parsley or cilantro (optional)
- 2 oz. crumbled goat or feta cheese
Whisk 2 Tbsp. of the olive oil, basil, lemon juice, lemon zest, garlic, 1/8 tsp. salt and 1/8 tsp. pepper in large salad serving bowl until well blended. Set aside.
Thread onion rounds (side to side) on metal skewer. Brush skewered onion, zucchini, and bread slices generously with remaining 2 Tbsp. olive oil. Salt and pepper to taste. If using feta, use a little less salt here as feta is very salty.
For a charcoal grill: Open bottom vents completely. Using a chimney starter and about 30 briquettes (approx. 3 quarts), heat until coals have a coating of white ash when spread. Place grill plate on top, cover and heat.
For a gas grill: Turn all burners to high. Cover and heat until all burners are hot, about 15 minutes. Turn burners to medium and adjust to retain a medium heat.
Clean and oil cooking grate. Place the vegetables on one side of the grill and cook, (cover if using gas) until spottily charred on both sides, 10 to 15 minutes, turning each piece about halfway through. Transfer vegetables to a cutting board; remove onion from skewer.
While vegetables are cooking, place the bread slices on the grill on the other side of the vegetables (cover if using gas) until golden brown on both sides, approx. 4 minutes, turning them about half way. When done, transfer to cutting board with vegetables.
Cut vegetables into 1″ pieces and the bread slices into 1″ cubes. Whisk dressing again and add the vegetables, and bread cubes into salad bowl. Sprinkle with parsley if using, Toss together gently. Top with crumbled cheese and serve.