Summer Lovin’ | Warm Balsamic Vegetable Salad with Feta and Basil
Spring is here. I can feel it.
I can smell it.
I can taste it.
Vegetables and fruits are starting to taste the way they are supposed to. I’m starting to crave lighter meals rather than hearty stick-to-your-bones soups and stews that warm you to your core. And best of all, it is possible to BBQ again. Meaning: 1) My BBQ is not buried beneath 3 feet of snow, and 2) I’m not at risk for catching hypothermia while standing next to it.
Honey and I bought a BBQ off of Kijiji for $100 last summer. Most awesome purchase ever. Minus the fact that it didn’t work when we tried to use it for the first time. Honey is such a handyman, he fixed it and we were in BBQ Bliss shortly thereafter. I love the flavors that the BBQ brings out in food. Flavors that just can’t be replicated in an oven or on a ceramic stovetop. Grilling vegetables is one of my favorite things to do on the BBQ. Just a little olive oil, some salt and pepper, and the magic of an open flame. We often eat our veggies this way throughout the summer.
And then I discovered this salad.
Veggies are grilled on the BBQ, then cut up into bite size chunks, tossed with a little balsamic vinegar and fresh basil, and topped with feta cheese. Oh. My. Mouthwateringly delicious. Please try this at your next available opportunity. And if you don’t own a BBQ, roast your veggies in the oven or cook on your stovetop, or on a little countertop grill. But I’m telling you, the BBQ = Bliss. You heard it here first.
Warm Balsamic Vegetable Salad with Feta and Basil
1/2 pound of asparagus
1/2 red pepper, sliced into 4 parts
1/2 yellow pepper, sliced into 4 parts
1 zucchini, sliced in half, then lengthwise into quarters
6 big white mushrooms
A splash of olive oil
Salt and pepper, to taste
1/2 cup chopped fresh basil
2 TBSP. balsamic vinegar
1/4 cup of crumbled feta cheese
Toss your prepared veggies in the olive oil and sprinkle generously with salt and pepper. Heat your grill to medium high and throw the veggies on. Watch them closely, turning every couple of minutes until al dente. Grill marks = beauty. Turn your grilled veggies onto a cutting board and chop them into bite-size pieces. In a large bowl, combine the chopped veggies with the basil and balsamic vinegar. Sprinkle with feta cheese. Chow down with still warm!
The beauty of this salad is that you can make as much or as little of it as you like. Just adjust the balsamic vinegar, basil, and feta accordingly. You can also change up the veggies if you prefer.