Grilled Veggie Salad with Sweet Poppyseed Dressing

March 17, 2007 | From Feeding the Whole Family by Cynthia Lair

1 eggplant, cut in -inch rounds
1 red pepper, cut in large wedges
1 onion, cut in large wedges
1 summer squash, cut in long fat strips
1 zucchini, cut in long, fat, strips
10 big mushrooms
Extra-virgin olive oil
8 cups salad greens
1-2 ounces feta cheese, crumbled

4 tablespoons extra-virgin olive oil
3 tablespoons brown rice vinegar
2 tablespoons brown rice syrup
1 tablespoon Dijon mustard
2 teaspoons poppyseeds
1 tablespoon fresh dill or 1 teaspoon dried dill

While coals are heating or gas BBQ warms up, prepare the vegetables for grilling. Wash and cut them and brush both sides of each vegetable piece with a light coat of oil. When coast are white hot (or gas grill is well heated), place vegetable pieces on grill and cook a few minutes on each side, until the vegetables just start to brown. Set aside grilled vegetables.

Wash salad greens by placing leaves in a sink full of cold water. Drain and repeat. Spin or pat dry. Tear greens into bite-sized pieces and place in a large salad bowl. Cut grilled vegetables into bite-sized pieces and add them to salad greens. Crumble feta on top.

Whisk all ingredients for dressing together or shake up in a small jar.

Dress and toss salad before serving. Save any leftover grilled vegetables to make sandwiches the next day.

Preparation time: 30 minutes
Makes 8 servings, 2/3 cup dressing

For babies 6 months and older
Reserve some slices of zucchini and summer squash. Steam until soft and puree or mash for baby.

Variation for Children
You may want to make a shishkebob with the vegetables and serve with a dip (lemon tahini sauce or tofu dill dressing work well).

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