Grilled Vegetable Garden Salad
- ⅓ cup Greek Marinade (Double this recipe) + 2 tablespoons reserved for after grilling
- 1 onion, quartered (white, vidalia or red) OR 3 green onions, cut in 2 inch strips
- 2 small zucchini squash, quartered
- 2 small yellow squash quartered
- 6 cups salad mix
- 2 tablespoons Dijon mustard
- ⅓ cup olive oil
- ¼ cup Parmesan cheese
- Make a double batch of Greek Marinade in a mason jar and set aside.
- Toss onion and squashes in a large mixing bowl with ⅓ cup of marinade. Season with salt and pepper.
- Grill in a grill pan on medium until cooked to your liking. (I like mine almost burnt!)
- Remove from grill.
- While vegetables are hot, toss with 2-3 tablespoons more of marinade and place in freezer for 10 minutes to cool down. Set a timer!
- While vegetables are cooling, take remaining marinade and add Dijon and ⅓ cup of olive oil, shake well. This is your dressing for the salad.
- Once vegetables are cooled, toss with salad mix, dressing, and Parmesan cheese.
- Season with salt and pepper.
- Serve with grilled garlic bread. Enjoy!
Recipe by Faithful Provisions at https://faithfulprovisions.com/grilled-vegetable-garden-salad/
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