Marinade Style Grilled Vegetable Salad
This marinade veggie salad recipe is provided courtesy of Courtesy of Chris Mosler at Thinly Spread.
It’s always good to give those vegetarians an option on the barbecue. Veggie burgers get a little boring and they’re not that great anyway, in my opinion. If you’re grilling for vegans you need to keep in mind that if you put together a grilled vegetable salad and add olive oil and some good spice, maybe even hot pepper for the right people, it will be a full meal on it’s own. And for professed vegetarians (as opposed to vegans – important distinction), just sprinkle cheese on top for the full meal deal.
This recipe calls for a marinade and provides a recipe for making it yourself. If you prefer you can buy pre-made marinades. I’ve listed several of my favorites below this post. The great thing about marinades is that with a veggie dish you can still use a steak or chicken marinade and it will taste great.
(serves 4 as a side dish, 2 as a main dish salad)
For the Salad
1 80g bag mixed salad leaves (try to include some rocket as its pepperiness really compliments the salty Apetina)
2 red peppers, cored, deseeded and sliced into generous pieces
2 yellow peppers also cored, seeded and sliced generously
2 large or 4 medium courgettes, topped and tailed and sliced lengthways into four chunky strips
2 small red onions, peeled and sliced into four fat slices each
100g plum cherry tomatoes, sliced width ways
50g cuquillo olives (or any other small but tasty black olives)
½ – 1 red salad chilli (according to taste), deseeded and sliced
100g Apetina cheese cubes (or Apetina cubed by your own fair hand. I love the little pots the cubes come in though, they have their own little baskets inside so you can lift the cheese out of its preserving water and then return what’s left to its little bath!) Vegans can substitute Tofu.
For the Marinade
2 tbsp good olive oil
½ tbsp of tamari soy sauce
1 tbsp runny honey
1 tbsp sweet chilli sauce
1 clove garlic, finely chopped
- Whisk together the marinade ingredients in a bowl. Pop the cheese in and leave to marinate for at least an hour
- Brush the pepper and courgette slices with a little olive oil and rub them all over with a clove of garlic
- Heat up the barbecue, a griddle pan, or your grill until nice and hot (if you’re using a pan it should be smoking!) and lay the slices on, turning them until they are browned and softened but not limp and pathetic…this is a salad with oomph remember!
- Pop them into a bowl, pour on a splash of the marinade and leave them to cool
- Do the same with your red onion. If you are barbecuing this can be problematic as the little devils fall down between the bars so they are best done in a griddle or under the grill! Add them to the peppers and courgettes and leave to cool.
- Plate up your salad. Pop a circle of salad leaves around the edge, arrange your roasted veg in the middle, top with tomatoes, olives and the Apetina cheese, sprinkle on some of the marinade and finish off with a sprinkle of chillis
- Serve with the rest of the marinade in a jug for people to help themselves