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Chef Kellie
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Grilled Vegetable Salad
If you have trouble eating your veggies, maybe this salad will help. It can be done with a variety of vegetables on the grill, but the ones below are what I prefer. This salad is so yummy, it can be eaten hot off the grill, chilled out of the frig, as a side, as an entrée, or as a snack. It's versatile, healthy and delicious.
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Heat grill to medium/high heat. Wipe mushrooms clean with paper towels or brush. Peel eggplant and cut into ¼ inch rounds. Core peppers and cut down one side to be able to lie flat on grill. Peel onions, and cut into ¼ inch rounds. Cut the thicker ends of the asparagus off. Combine all veggies in a bowl and coat with olive oil. Make sure all are covered, but not completely soaked. Place veggies on grill. Each variety will vary on cooking times, so keep your eye on them so they don't burn. You want to grill to the point of softness, 5 or 10 minutes on each side, and you will be able to see the marks of the grill on the vegetables. Grill the garlic on all four sides so each bulb feels the heat and the outer skin is dark brown and easy to remove. If you need a little more oil brushed on any of the veggies when turning, do so. When veggies are done, let sit for a minute to cool. Slice all julienne style. Remove the peel from the garlic and chop. Mix all together with a couple more tablespoons of olive oil, the thyme, rosemary, salt and pepper. Eat right away or chill for later.
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Servings vary depending on use of salad
4 large portabella Mushrooms
1 large eggplant
2 large red bell peppers
1 large green bell pepper
2 large red onions
1 "bunch" of asparagus (8-10 stalks)
1 "head" of garlic (leave whole for grilling)
½ to 1 cup Extra Virgin Olive Oil
2 Tablespoons chopped fresh thyme
2 Tablespoons chopped fresh rosemary
1 Tbsp. Fresh ground black peppercorns
1 Tbsp. Course kosher salt
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| Notes: The eggplant will not take as much time to grill as the asparagus. Remove the veggies from the grill as they are done. This dish can be served so many ways. Sprinkle with feta cheese over a mixed mesculin green salad. Mix with pasta and some Parmesan cheese. Place in a whole-wheat sub roll and melt Swiss cheese over top. Serve as a side to a thick, grilled steak. Endless possibilities.
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About the Chef
 Chef Kellie Strausser is a thirty-four year young self and restaurant taught Chef who dabbles in catering small functions as a hobby. Her love of creating carries over into several areas of her life, including freelance writing, art and her passion for cooking and entertaining for friends and family in Lancaster, PA.
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