Grilled Vegetable Salad | Sybaritica

I experimented with quite a lot grilled vegetable dishes this past barbecue season, many of which were designed to be eaten cold. One of my favorite combinations was a delicious salad made with grilled and marinated, mushrooms, red peppers and asparagus… 

The red peppers used in this recipe were ‘pre-made’ ones I had from a recent batch of Roasted Red Peppers. The batch was kept in the refrigerator in a generous covering of my homemade Garlic Oil.

Supper, on the day before I started this salad, was steak with grilled mushrooms and parsnips. The mushrooms were brushed with oil and seasoned with black pepper during the grilling process and I kept back about a half-dozen for the present dish.

The asparagus was the only part of the salad that was made especially for this recipe (although some of the spears were saved and later added to a pasta dish). The spears were blanched briefly in boiling water before being oiled, seasoned and grilled like the mushrooms.

I made a marinade (a dressing, really) out of good Extra Virgin Olive Oil to which I added just a splash of lemon juice, a pinch of dried thyme and some chopped parsley. I only marinated the mushrooms and the asparagus (the peppers were already nicely treated) and then I cut all the veggies to bite-sized pieces for final assembly. The result was, I have to say, excellent and I don’t think I would change anything at all…

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