Grilled salads are a summertime staple at our house. The best thing about them is that you can grill anything and everything, no rules!
Cover all veggies in EVOO and S&P. Grill or Traeger on high for 10 minutes or until browned.
Portobello Mushrooms
Corn on the Cob
Asparagus
Yellow Squash
Zucchini
Purple Onion
Red and Orange Peppers
Chop vegetables once cooled. (Let vegetables cool on a paper towel to soak up water).
Add fresh tomatoes, goat cheese, and julienned basil. Drizzle more EVOO, balsamic glaze and S&P.
ETC. You’ll want to make a lot. You can eat it with anything! Pasta, chicken, pork, over rice, or with eggs. This can also be done roasting in your oven.
