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.
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
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!