Grill improvements

My husband got a new grill grate, a new warming grate and a new thermometer for his grill.  It’s so shiny, it looks like new.  As a result, he wanted to grill tonight.  We played golf this afternoon so needed something that didn’t take too much prep time.  I was busy with the vegetables after golf but it didn’t take too long.  I love this salad so much and am looking forward to the leftovers for lunch tomorrow!

Grilled veal chop 

  • 1 rib veal chop per person
  • 2 TB olive oil
  • 1/4 cup minced parsley
  • 1 large or 3 small shallots, finely chopped
  • salt and pepper

Combine all ingredients and toss.  Marinate in refrigerator for 2 – 8 hours.  Grill until done – ours took about 10 minutes to get to 140 and were delicious.

Grilled Vegetable Salad

There is a little bit of prep work to this but then it is pretty easy to assemble.  It’s beautiful to look and it goes well with anything.
  • 2 zucchini, sliced lengthwise
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 1 red onion, cut in half
  • 1 eggplant, sliced lengthwise
  • 3/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • salad greens (I use mache)
  • 2 tomatoes, sliced
  • 2 oz goat cheese, crumbled
  • 1/4 cup grated Parmesan cheese
  • fresh basil, chives and marjoram
  • 4 – 6 slices of french bread or olive bread
Whisk together balsamic vinegar and olive oil.  Brush vegetables (except tomatoes) with the mixture and sprinkle with salt and pepper.  Grill until done.  Brush bread slices with olive oil and grill.
Spread lettuce on a serving platter.  Top with sliced tomatoes and grilled vegetables.  Top with herbs and goat cheese.  Pour remaining dressing over salad and sprinkle with Parmesan cheese.  Top with grilled bread.  Serve with tongs.
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About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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