Chargrilled Vegetable And Bocconcini Salad Recipe

Cooking Directions

• STEP 1.Preheat the grill to medium-high heat.
• STEP 2.Brush the vegetables with olive oil and season with salt and pepper.
• STEP 3.Grill the vegetables until they are tender and have grill marks, about 5-7 minutes per side.
• STEP 4.Remove the vegetables from the grill and let them cool slightly.
• STEP 5.Cut the vegetables into bite-sized pieces and place them in a large bowl.
• STEP 6.Add the bocconcini to the bowl and toss to combine.
• STEP 7.In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, salt, and pepper to make the vinaigrette.
• STEP 8.Pour the vinaigrette over the vegetables and bocconcini and toss to coat.
• STEP 9.Let the salad marinate for at least 30 minutes before serving.
• STEP 10.Serve the salad chilled or at room temperature.

Cooking Tips

• You can use any combination of vegetables you like for this salad. Some great options include zucchini, bell peppers, eggplant, and red onion.
• If you don't have a grill, you can also roast the vegetables in the oven at 425°F for about 20-25 minutes.
• For added flavor, you can sprinkle some fresh herbs, such as basil or parsley, over the salad before serving.

Storage and Serving

• This salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
• If the salad becomes watery after being refrigerated, simply drain off any excess liquid before serving.
• You can serve this salad as a side dish with grilled meats or as a light main course with some crusty bread.