Grilled Portobella & Asparagus Salad
Instructions
Preheat grill on HIGH 10 min.
Clean grill with wire brush. Using soft cloth, coat grill grate lightly with vegetable oil.
Brush asparagus with basting oil; grill 2-3 min on HIGH. Reduce heat to MEDIUM; cook 10 min, turning often, until cooked through and tender.
Slice onion into four discs. Skewer onion discs with two skewers, lollipop-fashion. Brush onions with basting oil; grill 10-15 min, until tender with char marks.
Brush mushrooms and pepper halves with basting oil; grill 10-12 min, until tender and char-marked.
Dice onions. Wedge-cut mushrooms into sixths. Slice peppers into strips; cut asparagus diagonally into thirds. Toss all together in large bowl; add lemon zest and juice and barbecue seasoning. Gently toss to blend well. Season to taste with salt and pepper. Serve cold or at room temp.
Chef Tip(s):
Grilling veggies the day before allows flavors to meld and frees up your grill for other items.
Onions can be grilled using a grilling basket.
Use a microplane grater for a smaller, finer lemon zest.
