Grilled Vegetable Salad

Ingredients · for 4 (scales to your household)

• 3 Red, yellow and orange bell peppers $2.63
• 1 Eggplant $1.94
• 2 Zucchini $1.89
• 2 Yellow squash $2.35
• 1/2 lb Asparagus $0.99
• 1 cup Artichoke hearts, grilled or canned, drained $2.20
• 1/4 cup Sun dried tomatoes $0.14
• 1 Sliced avocado $1.49
• 1/2 cup Crumbled feta or goat cheese (optional) $2.55
• 1/4 cup Pine nuts (optional) $2.05
• 1/4 cup Aged balsamic vinegar $0.39
• 1 cup Extra virgin olive oil $3.08
• 1 clove Garlic clove, minced $0.03
• 3/4 teaspoon Dijon mustard $0.10
• 1/2 tsp Salt $0.03
• 1/4 tsp Black pepper $0.03

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Prepare and slice all your veggies, place in a large bowl and drizzle with olive oil, salt and pepper. Grill them all ahead of time until tender with nice grill marks, set aside.
2. Whisk all your balsamic vinaigrette ingredients together until well incorporated.
3. Right before you're ready to eat place chopped romaine, sun dried tomatoes into a bowl and dress with the vinaigrette, place onto your platter.
4. Take the same bowl, toss in all your grilled veggies and carefully drizzle balsamic vinaigrette all over them, not too much, a little goes a long way, taste to your liking.
5. Carefully arrange the veggies on top of the lettuce mixture with slices of avocado all around the perimeter.
6. Add cheese and nuts if so desired.

Per serving