-
1
Cut veggies, excluding artichoke hearts, into large chunks and place in a pan.
-
2
Toss with a light coat of olive oil, plenty of freshly ground black pepper, salt, and garlic powder.
-
3
Let it marinate for one hour.
-
4
Fire up your grill (she uses her Foreman grill) and get those veggies grillin'!
-
5
You still want them to be somewhat firm because they'll still continue to cook a little when you take them off the grill, so you don't them to turn mushy.
-
6
Place onto a large plastic dish (avoid metal or glass - tends to keep the cooking process going.)
-
7
Chill in the refrigerator for one hour until completely cooled down.
-
8
Once the veggies are cold, cut them up into bite size pieces and place in a large bowl.
-
9
Cut up the artichoke hearts into bite size pieces and place in a large bowl.
-
10
For the dressing, chop up the garlic and put in a small bowl (a garlic press may make that easy) and put in a small bowl.
-
11
Measure out lemon juice and mustard and whisk lightly.
-
12
Add balsamic vinegar (about 1/2 cup, maybe less) and whisk.
-
13
Slowly begin drizzling olive oil into the bowl as you whisk.
-
14
Add fresh ground pepper and salt to taste.
-
15
Pour dressing (to taste) over veggies and toss lightly.
-
16
Add the cheese and pine nuts and toss again.
-
17
Chill for about 20-30 minutes.
-
18
Enjoy!
