Grilling your vegetables gives this salad so much flavor, that there's really no need for dressing! Although, we like to drizzle it with Balsamic vinegar.
Course: Salad
Cuisine: American
Servings: 8
Ingredients
3-4c. chopped romaine lettuce
1lg. handful arugula
1/4c. rough chop fresh basil leaves
1(10.5 oz.) cont. grape or cherry tomatoes
2sm.zucchinisliced lengthwise, then cut into 1/2-inch pieces
1lg.red bell peppersliced into quarters
1lg.yellow bell peppersliced into quarters
1/2med.red onionsliced
1/4c.olive oil
Kosher salt and freshly ground black pepper
balsamic vinegarfor drizzling
Instructions
Heat the grill to medium-high heat.
In a large serving bowl, toss together lettuce, arugula and basil leaves; set aside.
Place the tomatoes, zucchini, red and yellow bell peppers and onions on a large rimmed baking sheet and drizzle with olive oil. Sprinkle evenly with salt and pepper, tossing to coat all of the veggies.
Place veggies in a grill basket and grill until tender and lightly charred, about 5 minutes per side. (If using an indoor grill pan, you will need to grill in two batches to avoid overcrowding the pan and steaming the veggies.)
Remove the charred peppers onto a cutting board and chop into bite-size pieces. Add the grilled veggies to the salad. Drizzle with balsamic vinegar and season with salt and pepper.