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Grilled Summer Vegetables with Romaine and Green Goddess Dressing

Here's how you make Grilled Summer Vegetables with Romaine and Green Goddess Dressing
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  • Servings: 7
  • Prep: 5m
  • Cook: 10-15m
    • The following recipe serves 7 people.

Ingredients

The ingredients are:
  • 3 romaine hearts, cut in half lengthwise
  • 2 teaspoons olive oil
  • Kosher salt
  • Fresh ground black pepper
  • 1 lemon (1/2 for the romaine, the other 1/2 for the vegetables)
  • VEGETABLES
  • 2 zucchini, cut lengthwise in half
  • 2 yellow squash, cut lengthwise in half
  • 15 grape tomatoes (or cherry tomatoes)
  • 1 large yellow onion, cut in quarters
  • 1 red pepper, cut in quarters or half (depending on the size)
  • 10 mushrooms (white or button mushrooms)
  • 1 small lemon, juiced (1/2 is using a large lemon)
  • 2 1/2 tablespoons oil (olive oil)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • GREEN GODDESS
  • Recipezazz Recipe #6179 (or your favorite recipe)
  • Optional
  • Crumbled Feta or Goat cheese
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Dressing ... Follow the recipe #6179; and make ahead if possible. Let it rest before serving. Keep refrigerated until ready to use.

  • Step 2: 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.

  • Step 3: 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.

  • Step 4: 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.

  • Step 5: 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.

  • Step 6: 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.

  • Step 7: 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.

  • Step 8: Even though, I do like the salad "warm." It is equally as good served room temp or chilled.

We hope you enjoy this recipe!

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