Grilled Vegetable Salad with Sweet Poppyseed Dressing
This information is provided by Cookus Interruptus, www.cookusinterruptus.com. Reprinted from Feeding the Whole Family by Cynthia Lair (Sasquatch Books, 2008)
Thanks to Susan Wilson for the inspiration of this recipe. Grilled vegetables are delicious whether served over rice, in a pocket pita or in this incredible salad. Serve with Nori Wrapped Salmon, Polenta with Asiago, maybe Caribbean Lime Halibut - all good. For vegetarians add fried tofu to the salad and omit cheese if desired.
1 eggplant, cut in ½-inch rounds
1 red pepper, cut in large wedges
1 onion, cut in large wedges
1 summer squash, cut in long, fat strips
1 zucchini, cut in long, fat strips
3 portobello mushrooms
Extra-virgin olive oil
8 cups salad greens
1-2 ounces feta cheese or gorgonzola, crumbled
4 tablespoons extra-virgin olive oil
3 tablespoons brown rice vinegar
2 tablespoons maple syrup
1 tablespoon Dijon mustard
2 teaspoons poppyseeds
1 tablespoon fresh dill or 1 teaspoon dried dill
Heat up your grill (a small hibachi works fine). While grill is heating, prepare vegetables. Wash and cut them and brush both sides of each vegetable piece with a light coat of oil. Place vegetable pieces on hot grill and cook a few minutes on each side, until the vegetables just start to brown. Set aside grilled vegetables.
Wash salad greens by placing leaves in a sink full of cold water. Drain and repeat. Spin or pat dry. Tear greens into bite-sized pieces and place in a large salad bowl.
Cut grilled vegetables into bite-sized pieces and add them to salad greens. Crumble feta on top.
Whisk all ingredients for dressing together or shake up in a small jar. Dress and toss salad before serving.
Save any leftover grilled vegetables to make sandwiches the next day.
Preparation time: 30 minutes
Makes 8 servings, 2/3 cup dressing
FOR BABIES 6 MONTHS & OLDER: Reserve some slices of zucchini and summer squash. Steam until soft and puree or mash for baby.