Grilled Veggie Salad with Blue Cheese Crumbles
Equipment
- Grill
Ingredients
- 3 small Zucchini cut lengthwise
- 2 small Yellow squash cut lengthwise
- 2 Red onion 1/2 inch rounds
- 1/2 pounds Asparagus
- 2 Red pepeprs deseeded and quartered
- 2 large Ears of corn
- 1 pint Grape tomatoes quartered
- 1/2 tsp Garlic powder
- 1 tsp Dried oregano
- Salt to taste
- Black pepper to taste
- 52 grams Blue cheese crumbles
Instructions
- Slice the zucchini and squash lengthwise, red onions into discs, quarter the red peppers.
- Spray all of the veggies (minus the tomatoes) with avocado oil.
- Place onto the grill on a medium high heat.
- Grill until all are charred. Remove all veggies, season with salt and let cool.
- Once cooled, cut into large pieces.
- Season with garlic powder and dried oregano.
- Season to taste with salt and pepper.
- Add the blue cheese crumbles and toss lightly.
- Serve and enjoy.