* Summer Veggie Salad

Red Bell Pepper, ea.
In Stock
Organic Lemon, ea.
In Stock
Thyme Bunch, ea.
In Stock

Manchego, El Trigal 8oz.
In Stock
Sunridge Pine Nuts, 4oz.
In Stock
Summer Veggie Salad

  •    4 (4-inch) portobello mushroom caps
  •    2 (1/2-inch-thick) slices red onion
  •    2 ears shucked corn
  •    1 large red bell pepper, quartered and seeded
  •    1 medium zucchini, halved lengthwise
  •    1 large yellow squash, halved lengthwise
  •    2 tablespoons olive oil
  •    2 teaspoons fresh lemon juice
  •    1 teaspoon minced fresh thyme
  •    1/2 teaspoon Dijon mustard
  •    1/4 teaspoon kosher salt
  •    1/4 teaspoon freshly ground black pepper
  •    2 ounces Manchego cheese, shaved (about 1/2 cup)
  •    1 ounce pine nuts, toasted (about 1/4 cup)

1. Preheat grill to medium-high heat.
2. Coat mushrooms, onion, corn, bell pepper, zucchini, and yellow squash with a few drops of olive oil. Arrange vegetables on grill rack and grill 5 minutes on each side or until tender.
3. Combine oil and next 5 ingredients (through black pepper) in a large bowl, stirring with a whisk. Cut kernels from ears of corn; add to oil mixture. Cut remaining vegetables into bite-sized pieces; add to oil mixture. Toss gently to combine. Top with cheese and pine nuts.

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