Chef Laura MacDougall of Home Plate Advantage shares another summer recipe with our readers. Laura tells us that the key to her Grilled Summer Vegetable Salad is to use what looks best at the market, what is in season, and what you prefer as a flavor.
Here are her instructions:
Grill corn on the cob, husked and lightly coated in olive oil, and salt and pepper 3-4 mins a side or until corn starts to char. Let cool then cut corn from ear.
Grill zucchini, summer squash cherry tomatoes, eggplant, scallions, and or thick red onion slices, all tossed lightly on olive oil, salt and pepper, until soft and slightly charred.
Chop all vegetables into small bite size pieces -the cherry tomatoes can be left whole.
And now for some added interest:
Add black beans, chickpeas, or edamame to vegetables.
Alternately, avocado, cucumber or mango may also be quite tasty.
You might get adventurous and try grilled nectarine.
At this point, your imagination, individual taste preferences and market availability can be your guides.
Now, make a light vinaigrette of 1 part vinegar (red wine, apple cider, sherry or rice wine), 3 parts olive oil (or sesame for an asian flair with the rice wine vinegar), a touch of dijon and spices of your choice (fresh thyme, rosemary, cumin, cilantro or even fresh mint work well, as does smoked paprika, chili powder and tarragon).
Toss with vegetables and serve.
Did you try last year's recipe from Laura? Her Mix and Match Un-Salad was a great hit with our readers.
Thanks, Chef Laura ! Bon Appetit!
Laura MacDougall, Owner
Home Plate Advantage Personal Chef Service