It is getting hot here in Denver, Colorado. It is barely June and we have already had a few hot days that were perfect for grilling outside and spending time with family and friends. Everyone likes a good BBQ but sometimes it is hard to stray from the normal hamburgers and hot dogs meal idea. Spending a bit more time preparing and using vegetables that are in season can save you money and impress your guests. Check out our Roasted Vegetable Salad recipe below which is sure to ‘Wow’ your guests and satisfy your craving for healthy summertime eats!
The grill can add amazing flavors to your dishes. Searing meats tends to keep the delicious juices inside preserving flavor. Vegetables crisp up nicely and retain that smoky flavor we crave in the summertime. Plus, using the grill is fun! It lifts our spirits, reminds us of good times, and is a reason for friends and family to get together.
If you are having a party for work or home and would prefer all the delicious tastes of summer without the hassle of cooking, please contact us. We have many delicious summertime options including Barbeque and Southwestern Buffets.
Roasted Vegetable Salad
Fresh Seasonal vegetables firer roasted and lightly dressed, makes a great summer time meal.
- 1 pound of asparagus woody ends trimmed
- 2 large red onions sliced 1/4”, rings intact
- 2 red bell peppers seeded and cut in half
- 2 yellow bell peppers seeded and cut in half
- 12 green onions cleaned and roots trimmed
- 3 zucchini sliced length-wise 1/2’” thick
- 3 yellow squash sliced length-wise ½” thick
- 12 large crimini Mushrooms cleaned and trimmed
- ½ cup olive oil
- ¼ cup lemon juice
- 3 tsp kosher salt
- 2tsp black pepper
Directions for the Grill or BBQ:
- Pre-heat the grill to medium-high heat or
- Whisk together ½ the olive oil, salt and pepper in a large bowl.
- Place the vegetables in a large bowl and toss, to evenly coat.
- Place the vegetables evenly across the hot grill (be careful not to drip excess oil on the grill as it will create smoke and carbon flavor on vegetables)
- Grill for 5-10 minutes each side or until just after charring begins. Heartier vegetables such as peppers and onions should be on the hotter part of the grill.
- Remove from grill and allow to cool.
Cut vegetables into desired size and place in large bowl and toss with the remaining olive oil, salt, pepper and lemon juice, coat evenly and serve over mixed greens.
If you don’t have a grill or prefer to use the oven, heat a conventional oven to 350 degrees F, spread the vegetables in one layer in a large roasting pan, and roast in the preheated oven for 45 minutes. Remove the roasting pan from the oven and allow the vegetables to cool for 15 minutes.
Also try some of these additional serving suggestions!
- Grilled citrus salmon
- Serve with rosemary grilled chicken breasts
- Add goat cheese and fresh basil or mint
- Drizzle with Balsamic vinegar glaze