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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A great garden salad from Martha!! I don't think there is any greater flavor tha grilled vegetables - just love them. Ingredients:
1 small eggplant, cut into 1/4 inch rounds |
1 lb asparagus, trimmed |
5 pattypan squash or 5 summer squash, halved if large |
2 heads radicchio, quartered |
1 medium red onion, cut into 1/2 inch rings |
1 red bell pepper, seeds and ribs removed |
1 yellow bell pepper, seeds and ribs removed |
1 portobello mushroom cap, cut into 1/2 inch slices |
1/2 cup extra virgin olive oil, for brushing |
coarse salt & freshly ground black pepper |
1 teaspoon lemon juice |
1 1/2 teaspoons fresh thyme leaves |
Directions:
1. Preheat grill to medium. Brush veggies with oil, and season with salt and pepper. Grill veggies, turning occasionally, until tender and slightly charred, about 2-8 minutes. (times vary for diffferent vegetables). Transfer grilled vegetables to a platter; add lemon juice, thyme, salt, and pepper and toss. Serve warm or at room temperature.
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