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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This is a recipe from Martha Stewart form one of her magazines - What a panthion of veggies - so delicious - Just the epitome of summer!! Ingredients:
1 shallot, minced (about 1/4 cup) |
1/2 teaspoon coarse salt |
1/4 cup sherry wine vinegar |
1 cup extra virgin olive oil |
fresh ground pepper, to taste |
6 small tomatoes |
4 crookneck yellow squash, halved lengthwise |
2 bunches baby beets (about 1/2 lb. in total) |
1/2 lb sugar snap pea |
6 new potatoes, cut crosswise into 1/2-inch slices |
1 cup black-eyed peas, drained and rinsed |
1 english cucumber, thinly sliced on the diagonal (about 4 cups) |
1 red onion, halved and thinly sliced (about 1 cup) |
2 bunches red and yellow cherry tomatoes |
coarse salt |
reshly ground black pepper |
1 bunch fresh basil (to garnish) |
Directions:
1. MAKE THE VINAIGRETTE: Combine shallot, salt and vinegr in a small bowl; let macerate 15 minutes. Add oil in a slow, steady stream, whisking until emulsified. Seson with salt and pepper.
2. MAKE THE SALAD: Toss small tomatoes and squashes with 3 tablespoons vinaigrette. Prepare an ice-water bath. Bring a pot of water to a boil. Add beets and cook until tender, about 20 minutes. Transfer to ice-water bath to stop the cooking. When cool enough to handle, peel, leaving the stems intact.
3. Meanwhile, prepare another ice-water bath. Bring a second pot to a boil. Add snap peas, and cook until bright green and just tender, about 4 minutes. Using a slotted spoon, transfer to ice-water bath (keep water in pot simmering). Drain snap peas, and pat dry. Add potatoes to simmering water, and cook until just tender, about 10 minutes. Add potatoes to bowl with tomato mixture.
4. Preheat grill to medium. Grill potatoes, small tomatoes, and squashes, turning occasionally, until tender, 10-15 minutes. Toss remaining vegetables with 1/2 cup vinaigrette (reserving any remaining vinaigrette for another use). Arrange all vegetables on a platter. Season with salt and pepper. Garnish with basil.
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