photo by occecid

With the beginning of summer right around the corner (fingers crossed), now is the time to pull out some yummy salad recipes.  Pasta, green, fruit, veggie – whatever you fancy! 

Here is a delicious, and kinda pretty to look at, grilled veggie salad that my younger sister and I love to make and serve.

Ingredients:

1/4 cup extra-virgin olive oil

1 garlic clove, minced

3 zucchini, trimmed, quartered lengthwise

1 pound asparagus, washed

2 red peppers, quartered

2 ears of corn, shucked

1 lb mushrooms, washed and halved

2 cups edamame

2 tablespoons fresh lemon juice

1/2 cup thinly sliced fresh basil

Kosher salt and fresh ground black pepper

Preparation:

Prepare barbecue (medium-high heat). Combine oil and garlic, salt and pepper in large Ziploc bag. Place vegetables in the bag and shake to cover

Grill vegetables until slightly charred and just tender, turning often, about 10 minutes. Transfer vegetables to work surface.

Cut corn from cob.

Cut zucchini, red peppers and asparagus into smaller pieces.

Toss all vegetables, edamame and basil in bowl with lemon juice.

Season with salt and pepper.

Yummy with shaved parmegian reggiano cheese.