Platter of marinated grilled vegetables + crunchy lettuces
Ingredients:
1 Large zucchini, sliced length wise
1 Large yellow summer squash, sliced length wise
1 Bunch broccoli rabe
1 Fennel bulb, sliced length wise.
1 Red onion, sliced into thick rings.
1 Red bell pepper, halved.
3/4 Cup extra virgin Olive oil + 1 tablespoon, divided
1/4 Cup light vinegar
2 Tablespoons grainy mustard
2 Pinches flaky sea salt, divided
2 Pinches freshly ground black pepper, divided
1 Small head of romaine salad, leaves separated and ends trimmed (Butter lettuce works great, too.)
Bunch fresh parsley
Bunch fresh mint
Directions:
Prepare your grill or campfire to medium high heat.
Slice the zucchini and squash length wise into thick slices
Slice the fennel into large slices.
Slice the onion into large rings.
Slice the bell pepper into halves.
In a large bowl, mix together olive oil, vinegar, mustard, salt & pepper to taste and set aside.
In another bowl, toss the vegetables in 1 tablespoon olive oil, salt & pepper, then grill until nice and charred. turning every 3 minutes
When done, drop the charred veggies directly into the marinade bowl while hot. Mix together until fully coated.
Let the veggies come to room temperature in the marinade, then arrange on a platter alongside the romaine lettuce & bunches of fresh parsley & mint.
*Photo courtesy of Magnolia Network. Special thanks to Pacific Productions & Matt Ball.
