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Organic-Vegetable-Salad

Organic-vegetable-salad


**** Remember, these recipes call for organic ingredients.

I absolutely love to grill, rain or shine, sleet or snow!

Doesn't matter what it is.

I've even grilled a pizza.

Just get me a grillin'. lol

Serves 8

Skill Set; Easy

Total Time 45 mins.

Organic-vegetable-salad.

Ingredients;

2 org. zucchinis, medium size, cut diagonally into 1/2" slices.

2 org. red onions, medium, cut into 1” circles.

3 org. fresh cobs of corn, shucked.

2 c. grape or cherry tomatoes, halved.

1/2 c. Extra Virgin Olive Oil (EVOO).

1/4 c. coriander, finely chopped.

1 jalapeno chilli pepper, finely chopped.

1-1/2 tsp. hot sauce.

1/4 c. red wine vinegar.

sea salt and freshly ground pepper to taste.

Preparation of your organic-vegetable-salad;

Steam cook cobs of corn 5-7 mins., set aside.

Pre-heat grill at med. high heat.

When grill is hot, toss zucchini slices in 2tbsp EVOO and season well with salt and pepper.

Grill on both sides, remove and place in large serving bowl.

Lightly brush red onion with 1 tsp. EVOO and place on grill, season with salt and pepper.

When grill marks appear turn and grill other side.

Remove from your grill.

When cool, break onion into rings and add to serving bowl.

Lightly brush corn with 1 tsp. EVOO and place on grill, season with salt and pepper.

Grill until grill marks appear.

Remove from heat, let coll and remove kernels using a sharp knife.

Add to serving bowl.

Add tomato halves, coriander, chili pepper and garlic to bowl and toss veggies together.

In blender, add hot sauce and vinegar.

Slowly add remaining EVOO, while blending.

Pour over veggies, mixing well and serve.

This organic-vegetable-salad is best when served at room temp., same day it is prepared.

200 calories, 3 grams protein, 15 grams fat, 16 grams of carbs.

And what can be better than having something, anything, on the grill and a fine glass of wine at hand?

We say, "Go for it!"


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