Grilled Vegetable and Garlic Salad

15 ingredients

30 minutes

4 to 6 servings

15 ingredients

30 minutes

4 to 6 servings

Practical and easy to make, this salad can be served cold. warm or hot. Pair it with the protein of your choice (like one of Ricardo’s chickens) and you have a complete meal.

Ingredients

Dressing

1 small clove garlic, finely chopped
1 pinch crushed red pepper flakes
1 teaspoon (5 ml) Dijon mustard
1 teaspoon (5 ml) sugar
3 tablespoons (45 ml) white wine vinegar
1/4 cup (60 ml) olive oil
Fleur de sel
Pepper

Salad

1 lb (454 g) small asparagus, trimmed
2 zucchini, cut in half lengthwise
2 bell peppers, cut into wedges
4 whole green onions
8 oz (227 g) white button mushrooms, halved
2 tablespoons (30 ml) olive oil
2 cups (500 ml) cherry tomatoes, halved

Preparation

Dressing

On a work surface, chop the garlic with the pepper flakes. In a bowl, combine all the ingredients with a whisk. Season with salt and pepper.

Salad

Preheat the grill, setting the burners on high. Oil the grate.
Place the vegetables, except for the tomatoes, on a large baking sheet and brush with the oil. Season with salt and pepper. Grill the mushrooms in a grill wok with holes or threaded on wooden skewers. Grill the vegetables until tender. Cut the cooked zucchini into thick slices. Place the grilled vegetables and tomatoes in a large serving platter and drizzle with the dressing.