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Discover Seed To Plate
Serves 6 to 8 people
INGREDIENTS
  • 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 METHOD

PREPARATION

To prepare for grilling:

  1. Cut the zucchini and squash into 1/2 thick planks lengthwise.
  2. Cut the sides off of each pepper.
  3. Place the zucchini, squash, asparagus spears and pepper sides into a large bowl and toss with salt, pepper and a drizzle of olive oil.
  4. Cut the Baguette on the bias into 1/2 inch thick slices and brush with olive oil.

To make the salad:

  1. 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.
  2. Remove to a second large bowl or plate.
  3. After all vegetables have been grilled, cut vegetables into bit size pieces and toss of balsamic vinaigrette to taste.
  4. Transfer to a serving platter and sprinkle with crumbled feta. Serve with toasted crostini.
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