I have a major affinity for grilled or roasted vegetables. Throw any combination together with a little olive oil, cook it at a high heat, and I will love it. But this combination was especially good – so I have to share.
This is what we had for dinner last night. It was so stinkin’ good that Meeker had part of the leftovers for breakfast this morning, and I had the rest for lunch.
Onto the grill went:
- 3 beets, chopped
- 2 red bell peppers
- 1 onion, sliced
- 3 red potatoes, sliced
- 1 fennel bulb, sliced
- 3 zucchini, sliced
I drizzled them with olive oil first, and then grilled each one until it had some nice char to it. Then I dressed it all with equal parts Dijon mustard, red wine vinegar, and olive oil – one tablespoon of each. Topped it off with a little blue cheese…hallelujah. Best salad I’ve ever made.
And I’ve made a lot of salad in my life. So trust me.