Grilled Vegetable Salad
with Shiraz Balsamic Vinaigrette

Red Wine Balsamic Vinaigrette:
1 cup 250 mL olive oil 1/4 cup 60 mL Lindemans® Bin 50 Shiraz
1/4 cup 60 mL balsamic vinegar 2 tbsp. 30 mL Dijon mustard
1 tbsp. 15 mL chopped fresh rosemary to taste, salt and ground black pepper
1 large Vidalia or sweet yellow onion, peeled and sliced into rings
2 green zucchini, sliced in 1/2 lengthwise
8 large white mushrooms
3 sweet peppers (red, yellow, orange) cut in half, stems and seeds removed
1 bunch asparagus, trimmed
1 cup 250 mL crumbled goat’s cheese
1 tsp 5 mL chopped fresh rosemary

First, prepare the vinaigrette. In a bowl whisk together the olive oil, Lindemans® Bin 50 Shiraz, balsamic vinegar, Dijon mustard and rosemary. Season with salt and coarsely ground black pepper to taste. In a large bowl or sealable container, combine all vegetables together. Add 1⁄2 of the vinaigrette to container, seal and refrigerate for one hour, turning occasionally to marinate evenly. Reserve remaining 1/2 of vinaigrette to toss with vegetables after grilling.
Preheat grill to medium-high heat. Remove vegetables from marinade and arrange in a Napoleon® Multi Grill Basket. Place basket onto grill and cook vegetables, turning basket and basting occasionally with marinade, until lightly charred and tender, about 6-8 minutes per side. Remove basket from grill and allow to cool slightly. Remove vegetables and cut into large chunks. Place vegetables into a large bowl, toss with reserved Red Wine Balsamic Vinaigrette, season with salt and coarsely ground black pepper to taste. Arrange onto serving platter and top with crumbled goat’s cheese and chopped fresh rosemary.

Serves 8