Magnificent Meals in a Bowl Cookbook by Gabrielle Garcia

Author:Gabrielle Garcia [Garcia, Gabrielle;]
Language: eng
Format: epub
Publisher: Fox Chapel Publishing
Published: 0101-01-01T00:00:00+00:00

Grilled Romaine & Veggies

with Balsamic-Herb Vinaigrette

SERVES 6

VEGAN

SALAD

12 asparagus spears, cut into 1" pieces

2 cups grape or cherry tomatoes

2 cups white mushrooms, halved

1 orange bell pepper, cut into ½" pieces

½ green bell pepper, cut into ½" pieces

1 ½ tsps. olive oil

1 tsp. seasoned salt

1 tsp. onion powder

1 tsp. garlic powder

3 medium romaine hearts, halved lengthwise

Garnish: Shredded Romano cheese

VINAIGRETTE

¼ cup balsamic vinegar

2 tbsps. canola oil

1 tsp. dried basil

1 tsp. dried oregano

1 tsp. garlic powder

⅛ tsp. salt

For a different twist, toss these scrumptious grilled veggies over a bed of chilled greens and dress with the vinaigrette.

INSTRUCTIONS

1 Whisk together the Balsamic-Herb Vinaigrette ingredients and set aside to let flavors blend.

2 Toss the asparagus, tomatoes, mushrooms, and bell peppers into a big bowl with olive oil. Sprinkle with the seasoned salt, onion powder, and garlic powder and toss again until well coated.

3 Grill the asparagus mixture on an oiled grill pan over medium heat for 5 to 10 minutes or until browned and crisp-tender, turning occasionally; remove to a plate.

4 Brush the cut sides of romaine hearts with a little oil and grill them cut-side down for 3 to 4 minutes or until golden brown.

5 To serve, top the romaine with grilled asparagus mixture and a sprinkling of cheese. Drizzle with the vinaigrette and serve promptly.

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