Sides
Make some great grub to add to the main attraction. Every superhero needs a good side kick.
Mission : Make an Incredible Italian Vegetable Salad
Experiment 1 :
Salad:
1 bushel of asparagus
1 yellow squash
1 zucchini
1 green bell pepper
1 red bell pepper
1/2 red onion
1 package of sliced portabella mushrooms
1 container of cherry tomatoes
Italian seasoning
Garlic Powder
Onion Powder
Salt
Pepper
PAM (original or with Olive Oil)
Dressing:
2 bushels or packages of fresh basil
(to equal 1 cup finely chopped basil leaves)
5 cloves of garlic
2 tbsp olive oil
Salt
Pepper
1/2 cup of grated Frigo Parmesan Cheese
(200 calories, 14 g fat, 40 mg cholesterol, 860 mg sodium, 2 g carbs, 2 g sugar, 18 g protein)
1 bushel of asparagus
1 yellow squash
1 zucchini
1 green bell pepper
1 red bell pepper
1/2 red onion
1 package of sliced portabella mushrooms
1 container of cherry tomatoes
Italian seasoning
Garlic Powder
Onion Powder
Salt
Pepper
PAM (original or with Olive Oil)
Dressing:
2 bushels or packages of fresh basil
(to equal 1 cup finely chopped basil leaves)
5 cloves of garlic
2 tbsp olive oil
Salt
Pepper
1/2 cup of grated Frigo Parmesan Cheese
(200 calories, 14 g fat, 40 mg cholesterol, 860 mg sodium, 2 g carbs, 2 g sugar, 18 g protein)
Verdict : Huge Hit. The flavors all marinate together and get better overnight. My challenge was to make a healthy dish to bring to a dinner party – and it had to be a cold salad. I also put it in a pretty glass bowl – it’s all about the small touches when it comes to dinner parties. People loved this stuff and have asked me to make it for numerous occasions! You can also add white asparagus and eggplant to the mix if you’d like. If you add more veggies I would use the whole red onion for added flavor. Delicioso!
Instructions:
Wash vegetables (except mushrooms).
Cut accordingly:
Asparagus – cut 1 inch off the ends
Yellow Squash and Zucchini – remove ends,
cut in ½ lengthwise then cut ¼ inch slices lengthwise
Bell Peppers – remove stem and seeds, cut in thin slices
Red onion – use only half of 1 onion; cut in ½ inch slices
Mushrooms – don’t cut
Cherry Tomatoes – cut each in half
Spray grill pan with PAM.
Turn stove to Medium High and wait for pan to become hot (test by sprinkling a couple drops of water – water sizzles is pan is hot enough).
Place asparagus on grill and season with Italian seasoning, garlic powder, onion powder, salt, and pepper. Stir in seasoning to coat asparagus in pan.
Cook asparagus on each side until achieve grill marks. Remove from grill and cut each stalk in half.
Repeat grilling and seasoning step for the squash, zucchini, bell peppers, red onion, and mushrooms. Spray more pan in between each vegetable.
Cut the grilled vegetable slices further by cutting the squash and zucchini into thirds, bell peppers in half, and red onion into bite size pieces.
For the tomatoes, season and place cut open side down on hot grill pan. Remove when lightly browned on that one side.
Place all grilled vegetables into a large bowl together.
Wash and finely chop basil leaves.
Finely chop garlic and place onto hot grill pan (Medium) with olive oil, salt, and pepper. Sautee garlic until lightly browned then pour over basil in small bowl.
Mix together basil and garlic then pour over the grilled vegetables and mix in the large bowl.
Cover salad with foil and place in the fridge overnight or until serving time.
Mix ½ of the freshly grated parmesan cheese into the salad. Sprinkle the other ½ on top.
Serve and enjoy!
Wash vegetables (except mushrooms).
Cut accordingly:
Asparagus – cut 1 inch off the ends
Yellow Squash and Zucchini – remove ends,
cut in ½ lengthwise then cut ¼ inch slices lengthwise
Bell Peppers – remove stem and seeds, cut in thin slices
Red onion – use only half of 1 onion; cut in ½ inch slices
Mushrooms – don’t cut
Cherry Tomatoes – cut each in half
Spray grill pan with PAM.
Turn stove to Medium High and wait for pan to become hot (test by sprinkling a couple drops of water – water sizzles is pan is hot enough).
Place asparagus on grill and season with Italian seasoning, garlic powder, onion powder, salt, and pepper. Stir in seasoning to coat asparagus in pan.
Cook asparagus on each side until achieve grill marks. Remove from grill and cut each stalk in half.
Repeat grilling and seasoning step for the squash, zucchini, bell peppers, red onion, and mushrooms. Spray more pan in between each vegetable.
Cut the grilled vegetable slices further by cutting the squash and zucchini into thirds, bell peppers in half, and red onion into bite size pieces.
For the tomatoes, season and place cut open side down on hot grill pan. Remove when lightly browned on that one side.
Place all grilled vegetables into a large bowl together.
Wash and finely chop basil leaves.
Finely chop garlic and place onto hot grill pan (Medium) with olive oil, salt, and pepper. Sautee garlic until lightly browned then pour over basil in small bowl.
Mix together basil and garlic then pour over the grilled vegetables and mix in the large bowl.
Cover salad with foil and place in the fridge overnight or until serving time.
Mix ½ of the freshly grated parmesan cheese into the salad. Sprinkle the other ½ on top.
Serve and enjoy!