Grilled vegetable salad

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Veggies marinaded in balsamic vinegar and then grilled

Preparation time:
Cooking time:

Difficulty:
Serves: 1

Dietary guidance: v 

Tags: salad · lunch ·

Ingredients

75 gm baby courgette
2 carrots
1 red pepper
3 canned artichoke hearts
1 shallot
1 portabello mushroom
Pureed garlic
Herbs of choice
Extra virgin olive oil
Balsamic vinegar

Method

Chop up vegetables (except for mushroom and artichoke hearts) into slightly thick pieces
Put into bowl
Dab with pureed garlic
Lightly drizzle oil
Splash on vinegar to individual taste
Add desired herbs, I used a mix of cumin, black pepper, and sesame seed
Let marinade for about 10-15 minutes
Grill (I'm assuming the George Foreman grill back State-side, but here we have these weird grills above the hobs) until looks ready
Serve on top of bed of lettuce with a bit of goat's cheese tossed in

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