Grilled Cantaloupe And Vegetable Salad The Chew Recipe 445 Recipes

GRILLED VEGETABLE SALAD

Steps:

• Preheat grill to medium.
• In a large bowl, toss the vegetables with olive oil and season with salt and pepper. Grill the vegetables, turning occasionally, until charred and tender, about 5 to 7 minutes. Remove to a platter. Sprinkle with basil and feta.
• In a small bowl, mix garlic, balsamic vinegar, and olive oil. Season with salt and pepper and drizzle over vegetables.

GRILLED CANTALOUPE AND VEGETABLE SALAD (THE CHEW) RECIPE - (4.4/5)

Steps:

• Olive Oil for the grill or grill pan Prepare a gas or charcoal grill to medium-hot, or heat a stovetop cast-iron grill pan to medium-high. . Brush the grill lightly with oil Husk the corn, discarding the corn silk and husks. Grill the corn, rotating in quarter turns for 20 to 30 minutes until al the kernels are cooked and tender and some have blackened and charred. Grill the zucchini until tender, about 5 minutes per side. Grill the asparagus until tender, about 8 minutes. Grill the cantaloupe on each side until heated through and grill marks develop, 2 to 3 minutes per side. Chop the zucchini, asparagus, and melon into bite-sized pieces, and cut the corn kernels from the cob. Lay a bed of lettuce on each serving plate and top with the grilled items and the cucumbers, avocado, and tomatoes. Tear fresh basil over the top. Drizzle with the vinaigrette (about 2 tablespoons per serving). Serve the salad with fresh lemon wedges. Helpful Tips: 1. Soak corn in water for 20 to 30 minutes in the husk. It helps to infuse moisture into the kernels so that they steam while cooking and remain moist. 2. Season with pepper at the end because the high heat of grilling may cause pepper to burn, resulting in a bitter taste. 3. Make your own dressing to avoid extra sugar that typically hides in store-bought dressings.

GRILLED RADICCHIO AND CANTALOUPE SALAD

Steps:

• For the Lemon-Lime Dressing: Add the yogurt, lemon and lime zest and juice and the honey to a small bowl. Whisk together well and season to taste with salt and pepper. Reserve in the fridge if not using right away.
• For the Salad: Preheat an outdoor grill to medium. Place the cantaloupe and radicchio on baking sheets and brush with the olive oil. Sprinkle with salt and pepper. Place the cantaloupe and radicchio on the grill (you may have to do this in batches) and grill the cantaloupe until you see grill marks, 1 to 2 minutes a side. Grill the radicchio until soft and browned on the outside, 2 to 3 minutes per side. Cut the cantaloupe into cubes.
• Arrange a bed of baby arugula on a platter, top with the grilled cantaloupe and radicchio and drizzle with the dressing.