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Tuesday, April 15, 2014

Grilled Vegetables with Baby Lettuce and Dill


This salad came together in bits and pieces, really just a little of this and that. As the days become longer and the evenings much brighter our diet starts changing. At first it's very subtle as the availability of produce at the market is changing too. Also here in the southwest it's much warmer, we now try and keep the heat outside. This is the time of year I send my husband out to the grill with large platters of vegetables. Here is where the smokiness of the grill is brought to the dish.

I'm in the kitchen wheels turning in my head, this time I add pearl couscous to the salad to add a little texture. After coming off the grill the veggies are cut into bit sized pieces and placed on a bed of baby greens with a little bit of fresh dill throughout. I dress this salad with the pesto vinaigrette that I have ready made in the fridge (link below) and toss in a few slivered almonds. We sit at the table and eat our salads in quiet. This makes for a quick week-night meal.


Ingredients:

6 ounces baby lettuce
1 tablespoon dill (chopped)
2 medium zucchini (sliced length wise)
1/2 bunch asparagus
4 ounces mushrooms
1/4 cup pearl couscous (cooked according to package)
Hand full of slivered almonds


Pesto vinaigrette:

Recipe "here"

To prepare:

Grill veggies, then slice and add with couscous to bed of greens, add dill, dressing and almonds. *This would also be good with grilled chicken, flank steak or tofu*. Serve with a slice of crusty bread and a crisp glass of wine. Enjoy!


26 comments:

  1. This is my kind of salad - grilled veg with pesto and couscous. Very satisfying. Looks great!

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    1. Thanks Amy, I don't know of any veggie that does not taste good grilled.

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  2. The salad looks very appetizing, Cheri.

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  3. Hey Cheri, lost my groove for a couple of weeks, but now returning to my much sought after routine. I just looked at the pesto vinaigrette recipe... reads like a keeper! I see you used walnuts... will any other nuts do? So looking forward to growing my own basil and herbs this summer and use this recipe!

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    1. Hi Sandra, glad your back at it, yes you can use most any type of nut. Bet your garden is already going. Take care.

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  4. A glass of wine and this salad for dinner and I am one happy camper. Asparagus and mushrooms are the best! Great recipe, Cheri!

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  5. Yum - I have fresh dill in the garden and this would be a great way to use some.

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    1. Hi Mindy, fresh herbs are the best. Thanks!

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  6. Very much like this one...it has something to bite into! The grilled veggies are just great! :)ela@GrayApron

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    1. Thanks Ela, grilling veggies sure does makes them taste better.

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  7. Cheri, I love the combination of pearl couscous (barley) and grilled vegetables in combination with a fresh green salad and that lovely pesto - this recipe looks like it makes the best salad, healthy, delicious, colorful and satisyfying - my kind of salad.

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  8. Another lovely recipe Cheri! I love the transition from winter to spring, when you see things come to life, birds chirping, trees and flowers blooming and just a general uplift in everyone's general mood. Food is also fun at this time of the year, as we move away from heavy stews and roasts to lighter salads, grilled meats and plenty of fish and vegetables. Tina @ The Spicy Pear.

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    1. You are so right Tina, I think that is what I love most about this time of year. Thanks for stopping by.

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  9. I love salads with a little bit of this and that in them! This one looks yummy and the sauce sounds great!

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    1. Thanks Sweetphi, the sauce is the best part.

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  10. This is a perfect spring salad! Light, flavorful and delicious! I'm in love with the pesto vinaigrette.

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  11. Gorgeous salad. Grilled veggies and pesto could be two of my favorite things in the world! I'll definitely be trying this!

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