Grilled Vegetable Salad

I served this salad as a side dish tonight with a combination of vegetables that I received from friends and our CSA farm membership. As usual the picture just doesn’t tell the story. This dish was simple and delicious. The multiple colors of the vegetables along with the grill marks really made this salad visually appealing. The fresh flavors were that of only what a local farm or home garden can give. Make the feta cheese optional and you have a vegan dish that is still guaranteed to satisfy.


One small fennel bulb cut into quarters plus 1/4 cup of the fronds

One orange bell pepper seeded, stemmed and cut into four pieces

Three thick slices of red onion from a large onion or to taste

One medium zucchini cut lengthwise into four pieces

One medium yellow summer squash cut lengthwise into four pieces

Two tablespoons of extra virgin olive oil plus more for brushing

Kosher salt

Three tablespoons of red wine vinegar

1 1/2 cups of grape tomatoes cut in half

Three tablespoons of fresh basil cut into chiffonade

Feta cheese optional.


Lay out all of the vegetables on a cookie sheet or cutting board. Lightly brush will olive oil and sprinkle with kosher salt and black pepper. Grill on all sides leaving long enough to get pronounced grill marks. Set aside to cool. When cool cut into pieces and place into a medium bowl. Add the two tablespoons of the olive oil and the three tablespoons of the red wine vinegar. Add the basil, the fennel fronds, and the grape tomatoes and toss well. Let marinate for 10 to 15 minutes for the flavors to blend. Add the feta cheese at the table and enjoy. Adapted from Fine Cooking Magazine.


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