Created by Kchurchill5 on August 17, 2014
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.