A new grilled vegetable salad

If you follow the blog, you know that one of my favorite summer sides is the grilled vegetable salad that has the goat cheese and grilled bread.  I could eat it once a week.  Keith likes it but probably not once a week.  I found a new grilled vegetable salad recipe that I tweaked a little bit.  I also knew that the salad alone would not be enough for dinner in Keith’s opinion so I added grilled shrimp.  It was very good!

Grilled vegetable salad with shrimp

Dressing

  • 3 TB extra virgin olive oil
  • 1 TB sherry vinegar
  • 1 shallot minced
  • 2 tsp chopped tarragon
  • 2 tsp whole grain mustard

Salad

  • 1/4 lb asparagus spears
  • 2 heirloom tomatoes, cut in quarters
  • 2 small zucchini, cut in thirds lengthwise
  • 2 unpeeled avocados, quartered and pitted
  • 1 TB extra virgin olive oil
  • salad greens
  • 2 TB chopped hazelnuts
  • 5 – 6 shrimp per person, brushed with olive oil, salt and pepper and skewered

Whisk together all dressing ingredients to make a vinaigrette.

Toss vegetables with olive oil, salt and pepper.  Grill over moderately high heat – about two minutes for the avocados and asparagus and about 5 minutes for the tomatoes.  Grill shrimp 2 – 3 minutes a side.

Roughly chop grilled vegetables (remove the skin from the avocado) and combine with greens and dressing.  Divide between plates and top with hazelnuts and grilled shrimp.

This was the first time I ever had grilled avocado and it was really good.  The salad would also be good topped with grilled chicken.  You can easily adjust the quantities or add other vegetables you like.

If you have leftover grilled vegetables save them.  (I reheated the grilled vegetables that were leftover and topped with some goat cheese for a different salad another night.)

Steak and salad – the summer version

We had friends over last Sunday night.  I wanted to spend most of the afternoon at the pool and give them something delicious.  This marinade is one of my favorites.  We used Porterhouse steaks since they were on sale but this is delicious on any protein – strip steaks, pork chops, chicken, shrimp, etc.

Chipotle marinade 

  • 2 chipotle chiles in adobo sauce
  • 2 cloves garlic
  • 3 TB tomato juice
  • 1/2 cup olive oil
  • 1/4 cup soy sauce (low sodium soy sauce)
  • 2 TB sherry vinegar
  • 1 tsp basil
  • 1 tsp oregano
  • salt and pepper

Combine all ingredients in a blender.  NOTE: Marinade keeps well in refrigerator.  Marinade is spicy so you don’t need to drench the protein in it.  Just spoon some on each side and then grill to your taste.   We served it with my favorite summer salad:

Grilled Vegetable Salad

  • 3/4 cup Olive Oil
  • 1/4 cup Balsamic Vinegar
  • 1 Eggplant, sliced
  • 2 Zuchini, sliced
  • 3 Peppers (Red, Yellow or Orange), sliced
  • 1 Red Onion, sliced
  • 6 slices French Bread or your choice (I’m using a few slices each of Semolina Batard and Olive Batard)
  • 2 Tomatoes, sliced
  • Salad greens (I’m using mache)
  • 2 TB Basil, chopped
  • 2 TB Chives, chopped
  • 1 TB Marjoram, chopped
  • 4 oz. Goat Cheese, crumbled
  • 1 oz. Parmesan cheese, grated

Whisk together olive oil and balsamic vinegar.  Brush eggplant, zucchini, onion and pepper slices with oil and vinegar mix and season to taste with salt and pepper and grill.  (Reserve remaining marinade.)  Brush bread slices with olive oil and grill.

Spread salad greens on a platter.  Top with tomato slices and then grilled vegetables.  Sprinkle with goat cheese and chopped herbs.  Pour reserved oil and vinegar over salad and grate parmesan cheese over all.  Top with grilled bread slices and serve with tongs.

The weather was so pleasant that we ate outside.  What a fun evening!

 

Quick and easy summer Sunday dinner

We played golf today and did not finish until near 6:00.  Since we had a late start time, I wanted a dinner that would be quick.  Since Samantha was at a sleepover last night and was tired and cranky, I wanted a dinner that was delicious.  This is one of my favorite summer combos because the parsley for the veal chops and the herbs for the salad came from our garden.  Soon the tomatoes will be coming from the garden as well (I hope!)

Grilled Veal Chop

  • 1 veal chop per person
  • 2 shallots per veal chop, finely chopped
  • parsley, one bunch finely chopped
  • olive oil
  • salt and pepper to taste

Sprinkle veal chops with salt and pepper and then top with shallots, parsley and olive oil.  Marinate for 1 hour and then grill, 12 – 15 minutes.

Grilled Vegetable Salad

  • 3/4 cup Olive Oil
  • 1/4 cup Balsamic Vinegar
  • 1 Eggplant, sliced
  • 2 Zuchini, sliced
  • 3 Peppers (Red, Yellow or Orange), sliced
  • 1 Red Onion, sliced
  • 6 slices French Bread or your choice (I use Olive Batard)
  • 2 Tomatoes, sliced
  • Salad greens
  • 2 TB Basil, chopped
  • 2 TB Chives, chopped
  • 1 TB Marjoram, chopped
  • 4 oz. Goat Cheese, crumbled
  • 1 oz. Parmesan cheese, grated

Whisk together olive oil and balsamic vinegar.  Brush eggplant, zucchini, onion and pepper slices with oil and vinegar mix and season to taste with salt and pepper and grill.  (Reserve remaining marinade.)  Brush bread slices with olive oil and grill.

Spread salad greens on a platter.  Top with tomato slices and then grilled vegetables.  Sprinkle with goat cheese and chopped herbs.  Pour reserved oil and vinegar over salad and grate parmesan cheese over all.  Top with grilled bread slices and serve with tongs.

Mother’s Day dinner

My goal for this afternoon was to watch golf.  It’s not going quite as well as I planned but I’ve seen some of it.  Our dinner is pretty straightforward so cooking isn’t what has gotten in the way.  It’s been more of the extraneous things that pile up – the fish bowls needed to be cleaned, there is some straightening up to do, etc.  We are grilling lamb chops and making one of my favorite things as the side – grilled vegetable salad.  We had this salad at a dinner party while visiting friends in Florida – probably 15 years ago.  I remembered it and when we visited them again, years later, I asked if we could make it again.  It is one of my favorite summer dishes.  I have planted most of the ingredients – eggplant, zucchini, peppers and lots of tomatoes in addition to all of the herbs it calls for.  I’m hoping we can enjoy this many times this summer.

Grilled Vegetable Salad

  • 3/4 cup Olive Oil
  • 1/4 cup Balsamic Vinegar
  • 1 Eggplant, sliced
  • 2 Zuchini, sliced
  • 3 Peppers (Red, Yellow or Orange), sliced
  • 1 Red Onion, sliced
  • 6 slices French Bread or your choice (I’m using a few slices each of Semolina Batard and Olive Batard)
  • 2 Tomatoes, sliced
  • Salad greens (I’m using mache)
  • 2 TB Basil, chopped
  • 2 TB Chives, chopped
  • 1 TB Marjoram, chopped
  • 4 oz. Goat Cheese, crumbled
  • 1 oz. Parmesan cheese, grated

Whisk together olive oil and balsamic vinegar.  Brush eggplant, zucchini, onion and pepper slices with oil and vinegar mix and season to taste with salt and pepper and grill.  (Reserve remaining marinade.)  Brush bread slices with olive oil and grill.

Spread salad greens on a platter.  Top with tomato slices and then grilled vegetables.  Sprinkle with goat cheese and chopped herbs.  Pour reserved oil and vinegar over salad and grate parmesan cheese over all.  Top with grilled bread slices and serve with tongs.

I got fresh strawberries at the produce stand (which just reopened this weekend!) and I have tossed them with balsamic vinegar and sugar.  We’ll have those over ice cream for dessert.

Happy Mother’s Day to all the moms out there!

Father’s Day dinner

I asked my dad what he wanted for Father’s Day dinner and he said he didn’t care.  I asked Keith and he picked lamb chops.  Mom and I were trying to think of a side and I thought of the grilled vegetable salad.  I’ve made it for family before and I know my dad loves it.  It’s so delicious and one of my favorite summer foods.  The lamb chops were marinated in Worcestershire sauce and grilled and we just had that and the salad.  It was so pleasant – we ate outside.  Hope you and yours had a beautiful Father’s Day!

Grilled Vegetable Salad

  • 3/4 cup Olive Oil
  • 1/4 cup Balsamic Vinegar
  • 1 Eggplant, sliced
  • 2 Zuchini, sliced
  • 3 Peppers (Red, Yellow or Orange), sliced
  • 1 Red Onion, sliced
  • 6 slices French Bread or your choice (I’m using a few slices each of Semolina Batard and Olive Batard)
  • 2 Tomatoes, sliced
  • Salad greens (I’m using mache)
  • 2 TB Basil, chopped
  • 2 TB Chives, chopped
  • 1 TB Marjoram, chopped
  • 4 oz. Goat Cheese, crumbled
  • 1 oz. Parmesan cheese, grated

Whisk together olive oil and balsamic vinegar.  Brush eggplant, zucchini, onion and pepper slices with oil and vinegar mix and season to taste with salt and pepper and grill.  (Reserve remaining marinade.)  Brush bread slices with olive oil and grill.

Spread salad greens on a platter.  Top with tomato slices and then grilled vegetables.  Sprinkle with goat cheese and chopped herbs.  Pour reserved oil and vinegar over salad and grate parmesan cheese over all.  Top with grilled bread slices and serve with tongs.

Detox by salad

This dish is better in summer when the vegetables are in season but I’m craving something light and healthy and decided this was just the ticket for tonight.

Grilled chopped salad

  • Romaine lettuce (2 small or 1 large head), halved lengthwise
  • 2 zucchini, halved lengthwise
  • tomatoes (I used 2 good size tomatoes)
  • 12 extra large shrimp
  • 2 avocados
  • 1/2 lemon
  • 3 TB olive oil
  • 1/8 tsp Dijon mustard
  • 1/8 tsp honey

Brush romaine lettuce, zucchini and shrimp with olive oil and grill.  Cut into large cubes and put in a salad bowl.  Cut avocados and tomatoes into large chunks and add to salad bowl. Add lemon juice, olive oil, honey and Dijon mustard in a small jar and shake to combine.  Pour over vegetable and shrimp mixture and toss to combine.  Serve.

Grill night

I have done a lot of cooking this weekend.  We played golf this afternoon and I wanted something low maintenance tonight.  I realize that for many people, low maintenance is a little different but this was not a hard dinner to pull together and it was delicious!

Grilled Veal Chop

  • 1 veal chop per person
  • 2 shallots per veal chop, finely chopped
  • parsley, one bunch finely chopped
  • olive oil
  • salt and pepper to taste

Sprinkle veal chops with salt and pepper and then top with shallots, parsley and olive oil.  Marinate for 1 hour and then grill, 12 – 15 minutes.

Grilled Vegetable Salad

  • 3/4 cup Olive Oil
  • 1/4 cup Balsamic Vinegar
  • 1 Eggplant, sliced
  • 2 Zuchini, sliced
  • 3 Peppers (Red, Yellow or Orange), sliced
  • 2 Tomatoes, sliced
  • Salad greens
  • 2 TB Basil, chopped
  • 2 TB Chives, chopped
  • 1 TB Marjoram, chopped
  • 4 oz. Goat Cheese, crumbled
  • 1 oz. Parmesan cheese, grated

Whisk together olive oil and balsamic vinegar.  Brush eggplant, zucchini, onion and pepper slices with oil and vinegar mix and season to taste with salt and pepper and grill.  (Reserve remaining marinade.)  Brush bread slices with olive oil and grill.

Spread salad greens on a platter.  Top with tomato slices and then grilled vegetables.  Sprinkle with goat cheese and chopped herbs.  Pour reserved oil and vinegar over salad and grate parmesan cheese over all.

My favorite summer dinner (or at least one of my favorites)

There are lots of things I love to eat but this is one of my favorite summer dinners.  The flavors are so fresh and delicious.  If you don’t like veal chops, this same treatment works well for pork chops.

Grilled Veal Chop

  • 1 veal chop per person
  • 2 shallots per veal chop, finely chopped
  • parsley, one bunch finely chopped
  • olive oil
  • salt and pepper to taste

Sprinkle veal chops with salt and pepper and then top with shallots, parsley and olive oil.  Marinate for 1 hour and then grill, 12 – 15 minutes.  (Our chops tonight were really big and needed a little longer.)

Grilled Vegetable Salad

  • 3/4 cup Olive Oil
  • 1/4 cup Balsamic Vinegar
  • 1 Eggplant, sliced
  • 2 Zuchini, sliced
  • 3 Peppers (Red, Yellow or Orange), sliced
  • 1 Red Onion, sliced
  • 6 slices French Bread or your choice (I use Olive Batard)
  • 2 Tomatoes, sliced
  • Salad greens
  • 2 TB Basil, chopped
  • 2 TB Chives, chopped
  • 1 TB Marjoram, chopped
  • 4 oz. Goat Cheese, crumbled
  • 1 oz. Parmesan cheese, grated

Whisk together olive oil and balsamic vinegar.  Brush eggplant, zucchini, onion and pepper slices with oil and vinegar mix and season to taste with salt and pepper and grill.  (Reserve remaining marinade.)  Brush bread slices with olive oil and grill.

Spread salad greens on a platter.  Top with tomato slices and then grilled vegetables.  Sprinkle with goat cheese and chopped herbs.  Pour reserved oil and vinegar over salad and grate parmesan cheese over all.  Top with grilled bread slices and serve with tongs.  Since it was just the two of us, I just made up our salads on our plates.

From the grill

From the grill

Outdoor dining

Tonight was so nice we ate outside.  My husband grilled steaks and we enjoyed our favorite grilled vegetable salad.  When we grill steaks, we like to marinate them in Worcestershire sauce.  It gives them a nice flavor and is simple.  The grilled vegetable salad is one of our favorite summer dishes.  Since it was just the two of us tonight, I kept it a little smaller (I left off the peppers, reduced the amount of bread and cut the oil and vinegar and goat cheese in half).  Here is the recipe for the full version and a picture of tonight’s salad.

Grilled vegetable salad

Grilled vegetable salad

 

Grilled Vegetable Salad

  • 3/4 cup Olive Oil
  • 1/4 cup Balsamic Vinegar
  • 1 Eggplant, sliced
  • 2 Zuchini, sliced
  • 3 Peppers (Red, Yellow or Orange), sliced
  • 1 Red Onion, sliced
  • 6 slices French Bread or your choice (I’m using a few slices each of Semolina Batard and Olive Batard)
  • 2 Tomatoes, sliced
  • Salad greens (I’m using mache)
  • 2 TB Basil, chopped
  • 2 TB Chives, chopped
  • 1 TB Marjoram, chopped
  • 4 oz. Goat Cheese, crumbled
  • 1 oz. Parmesan cheese, grated

Whisk together olive oil and balsamic vinegar.  Brush eggplant, zucchini, onion and pepper slices with oil and vinegar mix and season to taste with salt and pepper and grill.  (Reserve remaining marinade.)  Brush bread slices with olive oil and grill.

Spread salad greens on a platter.  Top with tomato slices and then grilled vegetables.  Sprinkle with goat cheese and chopped herbs.  Pour reserved oil and vinegar over salad and grate parmesan cheese over all.  Top with grilled bread slices and serve with tongs.

Grilled flank steak and grilled vegetable salad

Tonight’s dinner is a nice one for company – grilled flank steak and grilled vegetable salad.  If you have followed blog for a while you have seen the salad before.  It is one of my favorites.  It will be even better in another month or two when the local tomatoes start getting good but we haven’t had it since last summer and I couldn’t wait any more.  Here are the recipes:

Rosemary red wine flank steak

  • 1 flank steak, stabbed with a fork a number of times to tenderize and sprinkled with salt and pepper
  • 1 1/2 cups dry red wine
  • 2 shallots, chopped
  • 2 cloves garlic, minced
  • 2 TB olive oil
  • 2 TB fresh rosemary, chopped
  • 1 tsp fresh thyme, chopped

Combine all marinade ingredients and marinate steak for at least 4 hours and up to overnight.  Grill to desired doneness and slice thinly on the diagonal.

Grilled Vegetable Salad

  • 3/4 cup Olive Oil
  • 1/4 cup Balsamic Vinegar
  • 1 Eggplant, sliced
  • 2 Zuchini, sliced
  • 3 Peppers (Red, Yellow or Orange), sliced
  • 1 Red Onion, sliced
  • 6 slices French Bread or your choice (I’m using a few slices each of Semolina Batard and Olive Batard)
  • 2 Tomatoes, sliced
  • Salad greens (I’m using mache)
  • 2 TB Basil, chopped
  • 2 TB Chives, chopped
  • 1 TB Marjoram, chopped
  • 4 oz. Goat Cheese, crumbled
  • 1 oz. Parmesan cheese, grated

Whisk together olive oil and balsamic vinegar.  Brush eggplant, zucchini, onion and pepper slices with oil and vinegar mix and season to taste with salt and pepper and grill.  (Reserve remaining marinade.)  Brush bread slices with olive oil and grill.

Spread salad greens on a platter.  Top with tomato slices and then grilled vegetables.  Sprinkle with goat cheese and chopped herbs.  Pour reserved oil and vinegar over salad and grate parmesan cheese over all.  Top with grilled bread slices and serve with tongs.