Published July 1, 2000.
A medium-hot fire and some light dressings turn varied mixes of onions, peppers, zucchini, and eggplant into simple summer salads.
Grilled vegetable salads make an excellent warm-weather side dish. The problem for most cooks is figuring how to use the same fire to roast peppers or char onions for salad and then cook chicken parts or tuna steaks.
Flavorful and properly cooked grilled vegetable salads that can be easily prepared on the same grill needed to cook the main dish: chicken, fish, or meat.
Build the fire, let it die down a bit, then grill the vegetables. Once the vegetables come off the grill, add a handful of unlit coals. While waiting for the fire to heat up, assemble the salad, which can then sit around while you grill the main course. Because the vegetables must be oiled generously before grilling to prevent sticking, use oil sparingly in the dressing so the salad doesn’t taste greasy.
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