Mushroom, Squash and Bell Pepper Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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When the weather permits, Deborah grills the vegetables on the barbecue. This recipe can be prepared in 45 minutes or less. Ingredients:
1/2 cup olive oil |
1/4 cup balsamic vinegar or red wine vinegar |
1 tablespoon chopped fresh oregano or 1 teaspoon dried |
1 tablespoon chopped fresh thyme or 1 teaspoon dried |
1 pound large mushrooms (about 16), stems trimmed |
4 medium zucchini, trimmed, cut on diagonal into 1/2-inch-thick slices |
4 yellow crookneck squash, trimmed, cut on diagonal into 1/2-inch-thick slices |
1 large red bell pepper, cut into 2-inch squares |
Directions:
1. Whisk oil, vinegar and herbs in small bowl to blend. Season with salt and pepper. Transfer 1/4 cup dressing to medium bowl; add mushrooms and toss to coat. Transfer 1/4 cup dressing to large bowl; add zucchini, yellow squash and bell pepper and toss to coat.
2. Preheat broiler. Arrange vegetables on broiler pan. Cook until crisp-tender, about 3 minutes per side. Transfer vegetables to platter. Sprinkle with salt, pepper and remaining dressing. Serve warm or at room temperature.
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