Grilled Vegetable Salad With Zucchini Salsa Verde Recipe

Name: Grilled Vegetable Salad With Zucchini Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound asparagus; 2 portobello mushrooms medium sized; 1 red onion large, cut in 1/2-inch rings; 2 bell peppers; 2 Roma tomatoes quartered; 1/2 zucchini Large, cubed; 2 fresh parsley cubs chopped; 1/2 cup olive oil; 1 shallot small; 3 tablespoons capers; 1/4 cup lemon juice; 1 teaspoon lemon zest; 1/4 cup white wine vinegar; 3 cloves garlic

Servings: persons

1 pound asparagus
2 portobello mushrooms medium sized
1 red onion large, cut in 1/2-inch rings
2 bell peppers
2 Roma tomatoes quartered
1/2 zucchini Large, cubed
2 fresh parsley cubs chopped
1/2 cup olive oil
1 shallot small
3 tablespoons capers
1/4 cup lemon juice
1 teaspoon lemon zest
1/4 cup white wine vinegar
3 cloves garlic

1
In a food processor or blender, combine the lemon juice, garlic, 1/4 cup of olive oil and herbs. Season to taste with salt and pepper. Set aside.
2
. Toss the vegetables with the remaining 2 tablespoons of olive oil. Season with salt and pepper.
3
Coat grill or grill pan with oil or nonstick cooking spray. Preheat to medium-high heat.
4
Grill vegetables 6 to 8 minutes, turning occasionally, or until tender and lightly charred.
5
Tomato, Asparagus and Peppers for 2 minute per side
6
Onions, mushrooms and zucchini for 3-4 minutes per side
7
Remove stem and seeds and slice the peppers.
8
Separate the onion rings.
9
Slice the Portobello mushrooms
10
Arrange on a platter and drizzle with sauce.

364

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 14 ingredients. The key ingredients include: 1 pound asparagus, 2 portobello mushrooms medium sized, 1 red onion large, cut in 1/2-inch rings, 2 bell peppers, and more.

Yes, Grilled Vegetable Salad With Zucchini Salsa Verde 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.

Grilled Vegetable Salad With Zucchini Salsa Verde

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