PORTLAND, Maine — If you are like so many Mainers who planted one zucchini or squash plant and now have enough to feed a small army than Jesse Shaw's grilled veggie salad is a perfect side dish or add some protein and have it for dinner.
Ingredients:
- - 1 Summer squash
- - 1 Zucchini
- - 2 Red onions
- - 1 Pattypan squash
- - 1 bell pepper
- - Quinoa
- - Avocado
- - 1 lemon, juiced & zested
- - 1 Tbsp apple cider vinegar
- - 1/3 cup extra virgin olive oil
- - Canola Oil
- - 1/2 tsp red pepper flakes
- - 1/2 tsp agave (or simple syrup/honey)
- - 1 tsp Dijon mustard
- - 1 Clove of garlic, crushed
- - 1 Shallot, minced
- - 2 dashes of Worcestershire
- - Mint
- - Parsley
- - Feta cheese
- - Salt & pepper to taste
DIRECTIONS:
Half the veggies, drizzle with canola oil, salt, pepper, and seasoning of your choice. Grill veggies on high for 10-15 minutes, flip, and cook for an additional 3-5 minutes.
Make vinaigrette:
- zest lemon
- juice lemon
- 1 Tbsp apple cider vinegar
- mince one or two cloves of garlic
- dice one red onion
- 1 Tsp of red pepper flakes
- 1 tsp Dijon mustard
- 2 dashes of Worcestershire
- 1/2 tsp agave (or simple syrup/honey)
- add salt & pepper
- 1/4 cup of olive oil
- mix vinaigrette
ASSEMBLE:
In a bowl add cooked quinoa (follow directions on the package), herbs (parsley & mint), cut up grilled veggies, and top the salad with cut tomatoes, avocado the homemade vinaigrette and feta cheese.
Jesse Shaw is a chef at Nikanos in Ogunquit, a Mediterranean Bar and Grille.