Grilled Veggie Salad

Summer time is all about escaping our daily routines to get outside and celebrate nature awakening its winter slumber. We had the pleasure of visiting Ryno farm, which inspired a grilled veggie salad to celebrate what the soil can provide. A favorite to play over the speaker while sitting around the fire is Colter Wall “Sleeping on the Blacktop”. Our second music pairing is a feel good vibration that was self produced and performed by Kota the Friend, “Mi Casa”. My house is your house.

Happy beet, satisfied soul.

Serving size 4

Ingredients

1 beefsteak tomato

1 head of garlic

1 asparagus bunch

1 ear of corn

1 red onion

1 red pepper

1 zucchini

1 yellow squash

1 avocado (if desired for topping)

½ cup olive oil

1 handful of fresh mint

1 handful of fresh flat Italian parsley

1 handful of fresh dill

1 lemon

1 4 oz package of goat cheese

*Avocado oil is recommended as well for using on the grill or high heat oil that you prefer.

This is meant to be grilled, you can also broil or bake veggies instead but the best flavor is from the grill.

Look for local organic produce. A farmers market is a great place to get the best summer veggies!

Wash and prep your veggies. Leave the corn in the husk to cook. For the garlic cut off just the tips but leave the roots and skin. Refer to the photo below for clarification. Remove the ends of the squash and zucchini and cut into thick disks, around 1 inch pieces. Cut off an inch or 2 off the bottom of the asparagus. Cut the red pepper into fours, removing the stem and seeds but leaving in 4 large sections so it is easier to grill. Cut off the end of the tomato and cut into 4 thick discs. Do the same with the red onion and leave as thick disks for easy grilling.

Fine chop the fresh herbs and add to the olive oil. Salt and pepper and add juice of one lemon. Stir the mixture and set aside.

Pre heat your grill to around 350. Start with the corn at the back of your grill and also the garlic. Drizzle avocado oil in the open side of the garlic and place on the grill with the closed/root side facing down.

Toss all remaining veggies in avocado oil and sprinkle with salt. After 5 minutes, start with adding the red pepper and asparagus to the grill. Grill for a few minutes on each side until they are done to your preferred texture and color. Continue with the tomatoes, red onion, zucchini and squash.

Once all vegetables are cooked place servings on plates and drizzle with the fresh herb and oil mix. Cut chunks of the corn off of the cob and take a few garlic cloves and peel to add to your dish. Top with fresh avocado and goat cheese and salt and pepper.