3 yellow squash
2 green zucchini
12 asparagus spears
1 red pepper
1 yellow pepper
1 orange pepper
1 French baguette, sliced
3/4 cup crumbled feta
Olive oil
Kosher or sea salt
Freshly ground black pepper
Your favorite homemade or store-bought balsamic salad vinaigrette
3 yellow squash
2 green zucchini
12 asparagus spears
1 red pepper
1 yellow pepper
1 orange pepper
1 French baguette, sliced
3/4 cup crumbled feta
Olive oil
Kosher or sea salt
Freshly ground black pepper
Your favorite homemade or store-bought balsamic salad vinaigrette
PREPARATION
To prepare for grilling:
- Cut the zucchini and squash into 1/2 thick planks lengthwise.
- Cut the sides off of each pepper.
- Place the zucchini, squash, asparagus spears and pepper sides into a large bowl and toss with salt, pepper and a drizzle of olive oil.
- Cut the Baguette on the bias into 1/2 inch thick slices and brush with olive oil.
To make the salad:
- Using Wolf Outdoor Grill grill the baguette slices over a burner set to medium heat turning when golden brown and grill marks have developed. Place the vegetables, a few pieces at a time, over the sear burner turning after a couple minutes to develop grill marks on both sides.
- Remove to a second large bowl or plate.
- After all vegetables have been grilled, cut vegetables into bit size pieces and toss of balsamic vinaigrette to taste.
- Transfer to a serving platter and sprinkle with crumbled feta. Serve with toasted crostini.
PREPARATION
To prepare for grilling:
- Cut the zucchini and squash into 1/2 thick planks lengthwise.
- Cut the sides off of each pepper.
- Place the zucchini, squash, asparagus spears and pepper sides into a large bowl and toss with salt, pepper and a drizzle of olive oil.
- Cut the Baguette on the bias into 1/2 inch thick slices and brush with olive oil.
To make the salad:
- Using Wolf Outdoor Grill grill the baguette slices over a burner set to medium heat turning when golden brown and grill marks have developed. Place the vegetables, a few pieces at a time, over the sear burner turning after a couple minutes to develop grill marks on both sides.
- Remove to a second large bowl or plate.
- After all vegetables have been grilled, cut vegetables into bit size pieces and toss of balsamic vinaigrette to taste.
- Transfer to a serving platter and sprinkle with crumbled feta. Serve with toasted crostini.
3 yellow squash
2 green zucchini
12 asparagus spears
1 red pepper
1 yellow pepper
1 orange pepper
1 French baguette, sliced
3/4 cup crumbled feta
Olive oil
Kosher or sea salt
Freshly ground black pepper
Your favorite homemade or store-bought balsamic salad vinaigrette
PREPARATION
To prepare for grilling:
- Cut the zucchini and squash into 1/2 thick planks lengthwise.
- Cut the sides off of each pepper.
- Place the zucchini, squash, asparagus spears and pepper sides into a large bowl and toss with salt, pepper and a drizzle of olive oil.
- Cut the Baguette on the bias into 1/2 inch thick slices and brush with olive oil.
To make the salad:
- Using Wolf Outdoor Grill grill the baguette slices over a burner set to medium heat turning when golden brown and grill marks have developed. Place the vegetables, a few pieces at a time, over the sear burner turning after a couple minutes to develop grill marks on both sides.
- Remove to a second large bowl or plate.
- After all vegetables have been grilled, cut vegetables into bit size pieces and toss of balsamic vinaigrette to taste.
- Transfer to a serving platter and sprinkle with crumbled feta. Serve with toasted crostini.
