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Savoury Vegetable and Grilled Cheese Salad
2013-08-06
https://www.metro.ca/userfiles/image/recipes/salade-legumes-fromage-grilles-6279.jpg
PT10M
PT16M
PT42M
Place all the vegetables, except the tomatoes, in a large bowl.Pour 1/3 cup (80 mL) of balsamic vinegar over the vegetables and mix to coat evenly. Marinate for 15 minutes.Preheat the barbecue to medium heat.Take the vegetables out of the marinade and arrange them on an oiled grill.Grill vegetables on all sides and remove when almost cooked. Transfer to a plate.Once the vegetables have cooled enough to handle, cut them into smaller pieces and return them to the bowl.Add the tomatoes, pickled onions and some vinegar (to taste), mixing well. Set aside.Slice the grilling cheese ½ in (1.5 cm) thick, brush with balsamic vinegar and grill until both sides are scored.Divide the lukewarm salad onto 4 serving plates.Garnish with the grilled cheese slices, olives and salad croutons.
4
Metro
4
8
5
3
1 red pepper quartered
1 yellow pepper quartered
1 large portobello mushroom quartered
1 medium-size eggplant, sliced 3/4 in. (2 cm) thick
1/2 cup (125 mL) balsamic vinegar
8 cherry tomatoes, halved
5 small pickled onion, sliced thinly
3 1/2 oz (100 g) semi-hard grilling cheese, such as haloumi or Doré-Mi
a few green olives
a few black olives
some salad croutons
Savoury Vegetable and Grilled Cheese Salad
4
servings
0:10
Preparation
0:16
COOKING
0:42
TOTAL TIME
Ingredients
-
1
red pepper quartered
-
1
yellow pepper quartered
-
1
large portobello mushroom quartered
-
1
medium-size eggplant, sliced 3/4 in. (2 cm) thick
-
1/2 cup
(125 mL)balsamic vinegar
-
8
cherry tomatoes, halved
-
5
small pickled onion, sliced thinly
-
3 1/2 oz
(100 g)semi-hard grilling cheese, such as haloumi or Doré-Mi
-
a few green olives
-
a few black olives
-
some salad croutons
Preparation
Place all the vegetables, except the tomatoes, in a large bowl.
Pour 1/3 cup (80 mL) of balsamic vinegar over the vegetables and mix to coat evenly. Marinate for 15 minutes.
Preheat the barbecue to medium heat.
Take the vegetables out of the marinade and arrange them on an oiled grill.
Grill vegetables on all sides and remove when almost cooked. Transfer to a plate.
Once the vegetables have cooled enough to handle, cut them into smaller pieces and return them to the bowl.
Add the tomatoes, pickled onions and some vinegar (to taste), mixing well. Set aside.
Slice the grilling cheese ½ in (1.5 cm) thick, brush with balsamic vinegar and grill until both sides are scored.
Divide the lukewarm salad onto 4 serving plates.
Garnish with the grilled cheese slices, olives and salad croutons.
Source :
Metro
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
