Salad #22 - Grilled Vegetable Salad
  • Salad Ingredients
  • 3 peppers (different colors are pretty)
  • 1 zucchini
  • 1 yellow onion
  • handful of asparagus (more if you are prone to burning things)
  • olive oil
  • Dressing Ingredients
  • extra virgin olive oil
  • garlic (I used garlic powder but if you like more of a bite a couple grated garlic cloves would work too)
  • red wine vinegar (or sherry vinegar)
  • coarse salt
  1. Snap the woody ends of the asparagus. Cut the onion in half across the middle. Cut the zucchini in half. Cover all the vegetables lightly in olive oil.
  2. Turn your grill on to medium heat and lay the vegetables on it.
  3. Your vegetables will be done in 5-20 minutes. My reference says that asparagus should be done in 10 minutes on high heat but most of it was burnt beyond saving after 5 so check to see if anything might need turning after a couple of minutes. After that check and turn your vegetables every 5 minutes. You want your vegetables to be tender but retain a little bite. Your peppers (or eggplant if you're using that) should be covered in char when they are done.
  4. Stick the peppers (and eggplant) in a plastic bag for 5 minutes and then peel off the skin.
  5. Slice all the vegetables into bite sized strips or chunks.
  6. Drizzle with extra virgin olive oil, red wine vinegar, garlic and salt.
Recipe by Talking in ALL CAPS at