Grilled Summer Vegetables with Romaine and Green Goddess Dressing
August 17, 2014
Categories: Salads, Vegetable Salad, Side Dishes, July 4th, Labor Day, Potluck, Sunday Dinner, Grilling (Outdoor), Gluten-Free, Vegetarian, Fresh Tomatoes, Herbs, Salad Dressing, more
"One of my favorite salads. Perfect to serve for a family dinner or BBQ. The romaine and vegetables are all grilled and tossed with a homemade Green Goddess Dressing - "Summer Goodness." Serve along side grilled chicken and crusty bread; and, it's dinner. Now, I like to use what is in season; so, normally for me - it is onions, tomatoes, mushrooms, peppers, zucchini and yellow squash; asparagus or green beans, which are also delicious, are another option. Again, use your favorites; and, use what is in season. Now, this whole salad, including the romaine, is best made on an outdoor grill; but, and inside grill pan also will work. If using an outdoor grill; I like to use a grill grate or basket for some of the vegetables (like tomatoes, mushrooms, onions) - which makes it easier. Or, you can skewer them too. #recipe6179"
- GREEN GODDESS
- Serving Size: 1 (587.5 g)
- Calories 180.2
- Total Fat - 8.5 g
- Saturated Fat - 1.2 g
- Cholesterol - 0 mg
- Sodium - 222.5 mg
- Total Carbohydrate - 26.6 g
- Dietary Fiber - 7.6 g
- Sugars - 14.8 g
- Protein - 6 g
- Calcium - 72.8 mg
- Iron - 2 mg
- Vitamin C - 103.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Dressing ... Follow the recipe #6179; and make ahead if possible. Let it rest before serving. Keep refrigerated until ready to use.
Vegetables ... Add all the vegetables (except the onions) to a large bowl, along with the olive oil, lemon juice, salt, and pepper; and, toss to combine. The squash and peppers can easily be grilled on the open grates. The tomatoes, mushrooms, and onions, I like to use a grill basket/grate; or, you can skewer them. It just makes it so much easier, so they don't drop down through the grates.
Obviously, you can do this on a grill pan inside as well; and, you would not need any special equipment or skewers. But, you won't get that good smoky taste.
Grill each vegetable until tender, but still crisp. The tomatoes should have a nice char, but still firm. Transfer all the vegetables to a bowl. Rough chop the squash, peppers, mushrooms, onions; and return to the bowl. Leave the tomatoes whole. Cover them back up as you prepare the romaine.
Romaine ... Cut the romaine hearts in half lengthwise; keeping the root portion in tact. Then, brush or spray both sides lightly with oil. Drizzle the cut side with 1/2 of the lemon, and season that side with salt and pepper. Grill the outside first - 2-3 minutes until you get a light char; then, flip to the cut side. Grill another 3-4 minutes until the lettuce begins to soften. Depending on your grill; this may take a bit longer. Remove from the heat; and transfer to a cutting board, and rough chop.
Add the lettuce to the bowl with the grilled vegetables; and, lightly dress with some of the green goddess dressing. Add as much dressing as you want; but, always serve a little extra on the side.
Serve and ENJOY! ... I love to serve this salad with plenty of grilled garlic bread. Add a bowl of soup for a perfect 'meatless' dinner. Or, serve along side BBQ'd chicken, steak, or pork; for an easy dinner on the grill. My friend loves to top hers with crumbled goat cheese.
Even though, I do like the salad "warm." It is equally as good served room temp or chilled.
No special items needed.