Today’s 5 star secret recipe Welk Resort in Escondido, California. This luxury resort serves up an exceptional grilled vegetable salad. This is a great salad to prepare when you are entertaining a large crowd. The vegetables can be made up to three days ahead of serving.
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New 5 Star Secret Recipe
Welk Resort’s Grilled Vegetable Salad
1/2 teaspoon crushed dried thyme
1 teaspoon crushed dried basil
1/4 teaspoon dried rosemary, crumbled
1/2 cup balsamic vinegar
1 cup oil
Combine the thyme, basil, rosemary and vinegar in a bowl or jar. Slowly beat in the oil to blend well. Makes 1 1/2 cups.
1/2 cup olive oil
1 teaspoon dried thyme, crushed
1 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1 teaspoon minced garlic
1/2 teaspoon pepper
1 (1-pound) piece banana squash
1 red onion
1 red bell pepper
1 green bell pepper
Vinaigrette to taste
Heat the broiler.
Whisk together the oil, thyme, basil, oregano, garlic and black pepper.
Slice the zucchini, squash, eggplant and red onion into 3/4-inch-thick slices and place them on a broiling pan. Brush them with the marinade and broil until lightly browned, 2 minutes on each side. (You can also grill the vegetable slices over high heat 2 minutes a side; keep an eye on them so they don’t burn.)
Place the red and green peppers about 4 inches beneath the broiler and broil until their skin begins to blister, turning so all sides char, 12 to 15 minutes. Place the peppers in a resealable plastic bag to steam 10 minutes, then peel them when they’re cool enough to handle.
Dice the zucchini, squash, eggplant, onion and bell peppers into 3/4-inch squares. Drizzle 1/2 cup of the Vinaigrette over the vegetables and toss to coat well. Chill the vegetables at least 30 minutes. Store any remaining Vinaigrette in refrigerator for future use in salads.