Kate's Cuisine

Jun 10 2015

Grilled Vegetable Salad

Grilled Vegetable Salad

I love grilling almost as much as I dislike lettuce. So while at the barbecue making dinner one night, I got to thinking about the perfect side dish I could make. I knew I wanted veggies, maybe even in salad form, but I didn’t want to have to pick through any of that leafy green stuff. Skewers appeared to be the answer. Tomatoes went on one, zucchini on another, and eggplant on yet another. Once everything was cooked I just slipped all the veggies off and into a big bowl and poured this beautiful salad dressing over top. And I have to tell you, the dressing is what makes this salad – it’s sooo good! The skin on the eggplant however wasn’t so good, it tends to get really tough and chewy on the grill. Be smarter than me when you make this, and just peel that off prior to cooking.

For the salad:

  • 1 whole ear of corn $0.16
  • 1 onion, chopped into 1″ chunks $0.47
  • 1/2 eggplant, peeled and chopped into bite-size pieces $0.60
  • 1 zucchini, peeled and chopped into bite-size pieces $0.52
  • 10 – 12 cherry tomatoes $0.99
  • 6 – 8 mushrooms, whole $1.00
  • 1/4 cup goat cheese, crumbled $0.99
  • 2 – 3 tablespoons olive oil $0.09
  • Salt $0.01
  • Pepper $0.01

For the salad dressing:

  • 1/4 cup fresh basil leaves, chopped $0.35
  • 2 tablespoons fresh lemon juice $0.15
  • 1 tablespoon mayonnaise $0.06
  • 1 teaspoon honey $0.03
  • 1/4 teaspoon salt $0.01
  • 1/4 cup olive oil $0.12

Total cost $5.56
Cost per serving $1.39

1.) Thread the vegetables onto skewers, with just one of each type of veg per skewer. Brush the skewers, as well as the ear of corn, with olive oil and sprinkle with salt and pepper.

2.) Heat a grill to medium heat and brush the grates with oil. When hot, add each skewer and the one cob of corn and cook for 10 – 15 minutes with the lid closed. Turn the skewers and corn throughout cooking time and remove veggies from the grill once they’re soft.

3.) Set vegetables aside and allow to cool, just to the point where you can handle them. While veggies are cooling, make the salad dressing. Place all ingredients into a blender and mix until all ingredients are fully incorporated. Taste, and adjust seasoning if necessary.

4.) Slide veggies off their skewers and into a bowl. Using a sharp knife, cut all kernels off the corn on the cob and place these kernels into the bowl with the salad. Drizzle the dressing over top and toss to mix. Garnish with crumbled goat cheese.

5.) Serve and enjoy!

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