BBQ Vegetable Salad

Vegetable preparation

Asparagus

Ingredients

1 bundle (1 lb.) asparagus

2 Tbsp. oil

1 Tbsp. salt

½ Tsp. fresh cracker pepper

Preparation

Heat BBQ to 400 F (approximately 10-15 Minutes)

Put oil on a tray and add salt and pepper. Place asparagus on oiled tray and roll asparagus in seasoned oil until asparagus is coated with oil. Turn BBQ to medium heat and place asparagus on BBQ. Cook for 2 minutes and then roll over and cook for another two minutes. Remove and cut into 1 inch pieces.

Onions

Ingredients

2 large sweet onions about 3-4 inches in diameter. Do not cut onion in half leave whole. Slice onions keeping them round about 1/2 “thick.

2 Tbsp. oil

1 Tsp. salt

½ Tsp. fresh cracker pepper

Preparation

Heat BBQ to 400 F (approximately 10-15 Minutes)

Put oil on a tray and add salt and pepper. Place onions on oiled tray and coat both sides in seasoned oil until onion is coated with oil. Turn BBQ to medium heat and place onion on BBQ. Cook for 2 minutes and then turn over and cook for another two minutes. Remove and place on tray.

 

 

Pineapple

Ingredients

1 Fresh Pineapple Peeled and cored, left whole. Cut into ¼” slices

2 Tbsp. oil

1 Tbsp. Montreal Steak Spice

Preparation

Heat BBQ to 400 F (approximately 10-15 Minutes)

Put oil on a tray and add Montreal Steak Spice. Place pineapple on oiled tray and rub in seasoned oil until both sides are coated with oil. Turn BBQ to medium heat and place asparagus on BBQ. Cook for 3 minutes and then roll over and cook for another 3 minutes. Remove and cut each circle into 4 pieces. Set on tray

Bok Choy

Ingredients

4-6 Mini Bok Choy broken into stalks. Wash and dried.

2 Tbsp. oil

1 Tbsp. Montreal Steak Spice

Preparation

Heat BBQ to 400 F (approximately 10-15 Minutes)

Put oil in a large bowl and add Montreal Steak Spice. Mix well. Place bok choy in bowl; toss until Bok Choy are coated with seasoned oil. Turn BBQ to medium heat and place Bok Choy on BBQ. Cook for 2 minutes and then turn over and cook for another 2-3 minutes. Remove and leave whole.

Portabella Mushrooms

2 large portabella mushrooms, washed, Stem removed.

1 Tsp. salt

½ Tsp. fresh cracker pepper

Preparation

Heat BBQ to 400 F (approximately 10-15 Minutes)

Preparation

Put oil on a tray and add salt and pepper. Place portabella mushrooms on oiled tray and coat both sides in seasoned oil until mushrooms are coated with oil. Turn BBQ to medium heat and place mushrooms on BBQ. Cook for 2 minutes and then turn over and cook for another two minutes. Remove and cut into 4 pieces and place on tray.

Red peppers

1 sweet red pepper stem and insides removed. Cut into 4 flat pieces.

1 Tsp. salt

½ Tsp. fresh cracker pepper

Preparation

Heat BBQ to 400 F (approximately 10-15 Minutes)

Put oil on a tray and add salt and pepper. Place red peppers on oiled tray and coat both sides in seasoned oil until red pepper is coated with oil. Turn BBQ to medium heat and place red peppers on BBQ. Cook for 2 minutes and then turn over and cook for another two minutes. Remove and cut into 1 inch pieces. Put on tray.

Zucchini

1 large Zucchini 2-3” diameter. Washed cut into ¼ circles.

1 Tsp. salt

½ Tsp. fresh cracker pepper

Preparation

Put oil on a tray and add salt and pepper. Place zucchini on oiled tray and coat both sides in seasoned oil until zucchini is coated with oil. Turn BBQ to medium heat and place zucchini on BBQ. Cook for 2 minutes and then turn over and cook for another two minutes. Remove and leave whole place on tray.

Preparation of salad

Place all BBQ ingredients into a large mixing bowl.

 Add 3 Tbsp. seasoned sushi vinegar and 2 tbsp. oil, pinch salt, pinch fresh cracked pepper.

Mix well. Divide equally into to bowls. Serve.