Issue link: https://www.e-digitaleditions.com/i/1134511
farm406 50 Veggies are charred to perfection and then drizzled with a light herby lemon vinaigrette. Bites of creamy, salty blue cheese (or substitute Parmesan) are the finishing touch! Ingredients: • 4 medium ears sweet corn, husk and silk removed • 4 small to medium yellow squash, ends trimmed, quartered lengthwise • 2 medium zucchinis, ends trimmed, quartered lengthwise • 2 large red bell peppers, stems, seeds and any large ribs removed, and cut into 3 to 4 pieces each • 1 large red onion, ends and skin removed, sliced into 3 to 4 large intact rings • 1-pound asparagus, tough ends snapped off • olive oil • kosher salt • freshly ground black pepper • 1-pound cherry or grape tomatoes, sliced in half herby lemon vinaigrette (can be made the day prior to grilling the salad) • 4 ounces your favorite blue cheese, crumbled (If you don't like blue cheese, use large, wide shavings of Parmesan!) Grilled Vegetable Salad Instructions: 1. Preheat grill to 400° F. Make sure grill grates are scrubbed clean and then oiled. 2. Place prepared/cut corn, yellow squash, zucchini, bell pepper, onion, and asparagus on a large rimmed pan. Drizzle olive oil over the vegetables. Keep sliced rings of red onion intact, brushing the olive oil evenly over the cut surfaces. With your hands, gently fold the rest of the vegetables until they are all nicely coated with the olive oil. Sprinkle vegetables generously with kosher salt and freshly ground black pepper, and fold again using your hands. Sprinkle one more time with kosher salt and freshly ground black pepper, and you're ready to grill. 3. Grill vegetables to your liking. 4. Once the vegetables have cooled enough to handle, cut the kernels from the corn and chop the rest of the vegetables into bite-size pieces, about an inch or so in size. Place everything into a large serving bowl. Add the tomatoes and fold everything together. Drizzle with a bit of the herby lemon vinaigrette, and then fold. Add more vinaigrette if needed. Sprinkle with blue cheese. Serve slightly warm or at room temperature.