Grilled Vegetable Salad


Use the best seasonal fresh vegetables you can find, such as eggplant, peppers, onions, chilies, and radicchio.  A great healthy side dish for all of your BBQ's

Olive oil
Kosher salt and freshly ground black pepper
Emeril's ESSENCE Creole Seasoning
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Preheat a grill to medium-high.

Cut all the vegetables into similar sizes and toss liberally with olive oil, salt, and pepper, in a bowl.

Place the dressed vegetables on the grill and/or in a vegetable grill pan and grill for 15 to 20 minutes, turning as needed, until desired doneness.

Remove the grilled vegetables to a serving platter and serve warm.

Combine all ingredients thoroughly.

"New New Orleans Cooking", by Emeril Lagasse

Yield: 2/3 cup

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