Grilled Vegetable Salad with Smoked Mozzarella
1/4 cup balsamic vinegar
In large bowl, whisk together vinegar, garlic, basil, pepper and olive oil. Place vegetables in marinade and toss gently. Marinate at room temperature for at least 30 minutes, or refrigerate up to 2 hours.
3 cloves garlic, chopped
2 tablespoons chopped fresh basil
1 tablespoon freshly cracked black pepper, or to taste
3/4 cup extra virgin olive oil
1 eggplant, cut crosswise into 1/2-inch thick slices
4 large portobello mushrooms
1 large sweet onion, cut crosswise into 1/2-inch thick slices
2 zucchini, cut lengthwise into 1/2-inch thick slices
2 yellow squash, cut lengthwise into 1/2-inch thick slices
1 red bell pepper, roasted, peeled, seeded and julienned
4 ounces smoked mozzarella, cut into small cubes
To Grill: Oil the grill and heat until very hot. To test, you should be able to hold your hand over the grill for no more than 5 seconds. Remove vegetables from the marinade and drain well, reserving the marinade.
Place vegetables on the grill and grill until crisp-tender, 4 to 8 minutes. Chop coarsely and place in a large bowl. Add about 1³2 cup of the reserved marinade, or enough to coat the vegetables.
Add the cheese and mix well. Season to taste with salt. Mix well.
Serve warm, at room temperature or chilled. Garnish with basil sprigs.
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