This is almost a hot salad. And on a day like today…the weather, by the way is a balmy -17°C with the wind chill, blowing and snowing … you want something that is bright, cheerful and reminds you of warmer, happier days. So back to hot salad. You read that right. At its most base level, this is just grilled vegetables. But like Shrek, it has layers. Balsamic vinegar and dijon mustard play off the sweet and smoky flavours of the vegetables to create a side dish that is absolutely heavenly.

METHOD

1. Slice the mushrooms into halves or quarters, depending on their size. Cut the zucchini and eggplant in half lengthwise, then cut them into slices.
2. Cut the red and yellow peppers in half. Remove the seeds and cut each half into strips. Slice the onion into large chunks. Blanch garlic in salted boiling water for 4 minutes, then drain.
3. Place the vegetables in a grill basket or topper and grill over medium-high heat for 15 to 20 minutes or until they are tender and slightly charred, stirring periodically.
4. While the veggies are getting their grill on, combine the vinegar, mustard, garlic and coriander. Slowly whisk in the olive oil until the mixture has thickened.
5. Add enough vinaigrette to the vegetables to coat them and serve immediately. Refrigerate any leftover vinaigrette for other uses.

Enjoy this summer-ish salad with any other main dish, or as an appetizer. The salty-sweet-sour play on your palette is just phenomenal. The best part about this salad is that you can add any veggies that you like!

What are your favourite vegetables to add to this recipe? Leave me a comment and let me know!

Happy Grilling!