Grilled vegetable salad with roasted garlic vinaigrette & feta

Indulge in the flavorful blend of grilled veggies, roasted garlic vinaigrette, and creamy feta for a culinary delight bursting with taste.

Ingredients:

• 1 bunch asparagus, grilled
• 4 cups zucchini, (about 2 medium, grilled)
• 1 orange bell pepper (or red or yellow, grilled)
• 1 tablespoon olive oil
• 1 pinch salt & black pepper
• 1 bunch red leaf lettuce
• 1 cup tomato, chopped
• 1 cup feta, crumbled
• 1 tablespoon balsamic glaze (for garnish)
• 2 tablespoons fresh herbs (any combo of chives, basil, oregano, parsley)
• 2 bulbs roasted garlic
• 1 cup (portion 1/2 cup, 1/2 cup)
• 2 tablespoons canola oil
• 2 tablespoons water
• 1 tablespoon honey
• 1/4 cup red wine vinegar
• 1 1/4 teaspoons quality salt
• 1/2 teaspoon black pepper

Instructions:

1. For the salad
2. Start by cleaning the whole asparagus, zucchini, and bell pepper, making sure they're washed and dried. Remove the tough ends of the asparagus, cut the zucchini into 3/4-inch batons that are about 2 inches long, and slice the bell peppers into thick pieces. Combine all the vegetables in a large bowl, then toss them with olive oil, salt, and black pepper.
3. Preheat your grill to medium heat, and grill the vegetables until they develop some charred spots. It's best to use lower heat to maintain the quality of the oil and prevent it from smoking.
4. Alternatively, you can roast the vegetables along with the garlic (see roasting garlic instructions below) on a baking sheet lined with parchment paper at 190 °C.
5. Prepare the red leaf lettuce by chopping and washing it, then spinning it dry in a salad spinner. Chop the tomatoes and crumble the feta cheese.
6. Follow the steps to make the roasted garlic vinaigrette as outlined below.
7. To serve, I suggest dressing the greens with the roasted garlic vinaigrette before transferring the lettuce to a large salad bowl or individual bowls. Arrange the toppings on top of the salad creatively, then drizzle with more vinaigrette. Finish off with the balsamic glaze and fresh herbs.
8. NOTE: If you don't have balsamic glaze, you can purchase it from a store or make your own from scratch. Simply heat a portion of balsamic vinegar (about 1/2 to 1 cup) in a small saucepan until it begins to thicken. Let it cool, then transfer it to a squeeze bottle for easy drizzling. Alternatively, you can use a spoon to drizzle it over the salad. Another option is to use straight vinegar as a garnish.
9. For the roasted garlic vinaigrette
10. Preheat the oven to 190 °C. Cut off the top of each garlic bulb so that the cloves are slightly exposed. Place them, cut side up, in a small oven-safe dish and cover them with 1/2 cup of olive oil. Cover the dish with foil or a lid and bake for 20-25 minutes until the bulbs start to brown.
11. NOTE: Another way to roast garlic is by simmering peeled garlic cloves in oil on the stovetop. Simmer the cloves on low heat until they begin to brown. Keep in mind that they won't be as soft as when baked in the oven, so you may need to chop them before adding to the vinaigrette.
12. Once the garlic bulbs have cooled, squeeze the roasted garlic into a mixing bowl. It should be soft at this stage.
13. Add the remaining olive oil from the baking dish, along with water, honey, red wine vinegar, salt, and black pepper to the mixing bowl. In a separate container, combine the rest of the olive oil with canola oil. Slowly pour the prepared oil into the other ingredients while whisking continuously to emulsify the oil and break up the roasted garlic into small pieces.

Summary:

• Calories: 1200 kcal
• Fat: 77 g
• Protein: 42 g
• Carbs: 98 g
• Potassium: 3019 mg
• Magnesium: 220 mg