Elliots Grilled-Vegetable Salad Recipe

Name: Elliots Grilled-Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Juice of 4 limes; 1 tablespoon soy sauce; 1/4 cup Sriracha; 2 cloves garlic, minced; 1/4 cup chopped fresh cilantro; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon Dijon mustard; 6 tablespoons extra virgin olive oil; 1 small Japanese eggplant, halved lengthwise; 2 medium zucchini, halved lengthwise; 2 large shiitake mushrooms, stems removed; 2 red bell peppers, seeded and quartered; 1 bunch asparagus, woody ends removed; 2 tablespoons extra virgin olive oil; Salt and freshly ground black pepper; 2 (10-ounce) bags mixed greens; 1 medium red onion, halved lengthwise and thinly sliced; Grated Parmigiano-Reggiano cheese, for garnish

Servings: persons

Juice of 4 limes
1 tablespoon soy sauce
1/4 cup Sriracha
2 cloves garlic, minced
1/4 cup chopped fresh cilantro
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Dijon mustard
6 tablespoons extra virgin olive oil
1 small Japanese eggplant, halved lengthwise
2 medium zucchini, halved lengthwise
2 large shiitake mushrooms, stems removed
2 red bell peppers, seeded and quartered
1 bunch asparagus, woody ends removed
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
2 (10-ounce) bags mixed greens
1 medium red onion, halved lengthwise and thinly sliced
Grated Parmigiano-Reggiano cheese, for garnish

1
Preheat the grill or the broiler to high heat.
2
To make the vinaigrette, in a medium bowl, mix together the lime juice, soy sauce, Sriracha, garlic, cilantro, black pepper, mustard, and oil.
3
Set aside.
4
In a separate bowl, toss the eggplant, zucchini, mushrooms, bell peppers, and asparagus with the olive oil, salt, and pepper.
5
Arrange all of the vegetables, except the asparagus, in a single layer on the grill or broiler pan, and cook, turning once, until the vegetables soften and grill marks develop, 8 to 10 minutes.
6
Add the asparagus for the last 5 minutes of cooking.
7
Take the veggies off the heat, and slice the eggplant, zucchini, mushrooms, and bell peppers into strips.
8
Divide the mixed greens and onion evenly among bowls.
9
Top the salads with the grilled vegetables, spooning some of the Sriracha vinaigrette over each portion.
10
Garnish with Parmigiano-Reggiano cheese and serve immediately.

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Juice of 4 limes, 1 tablespoon soy sauce, 1/4 cup Sriracha, 2 cloves garlic, minced, and more.

Yes, Elliots Grilled-Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Elliots Grilled-Vegetable Salad

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