Barbequed Vegetable Salad (Ideal Protein Phases 1-4)
Try this Barbequed Vegetable Salad recipe, or contribute your own.
Try this Barbequed Vegetable Salad recipe, or contribute your own.
- Carbohydrate 78.627265 g
- Cholesterol 0 mg
- Fat 58.1800600344032 g
- Fiber 26.6164002686143 g
- Protein 20.655675 g
- Saturated Fat 8.13294650475039 g
- Serving Size 1 1 recipe (1996g)
- Sodium 277.598000000688 mg
- Sugar 52.0108647313857 g
- Trans Fat 2.90341300093163 g
- Calories 858 calories
Step-by-step
- Preheat barbecue medium-high.
- For salad: cut zucchini into strips and peppers into quarters.
- Cut green onions in 2 lengthwise.
- Quarter tomatoes.
- Snap or cut off tough bottom part of asparagus spears.
- Combine all vegetables in a bowl.
- Add a thin stream of oil, salt, and pepper.
- Toss to coat uniformly.
- Grill vegetables in the basket or specific wok for the barbeque.
- Cool.
- Cut vegetables into 1-inch pieces and transfer to serving dish.
- For dressing: pour vinegar into a small bowl.
- Stir in oil, basil, and oregano.
- Drizzle over vegetables.
- Serve this salad with chicken brochettes or Ideal Protein chicken soup.
Do you actually need a dedicated grill basket or barbecue wok to keep slender asparagus spears and zucchini strips from slipping through the grates into the fire? Standard wire cooling racks placed directly over medium-high flames serve as effective substitutes when specialized perforated cookware is absent. Cooled vegetables maintain better structural integrity if cut into uniform one-inch pieces after cooking rather than before placement on the heat source. Preheating the barbecue to medium-high ensures proper surface searing without incinerating the natural sugars present in the red peppers and tomatoes. Every piece should develop light char marks within roughly eight to ten minutes of total cooking time.
Olive oil coats the produce to facilitate heat transfer from the metal bars while preventing sticking during the flipping process. Asparagus requires snapping off the woody lower stems near the white-to-green transition point before any oil touches the surface. Green onions split lengthwise cook through rapidly and require careful monitoring to avoid burning their hollow interiors. Zucchini cut into flat strips maximizes surface contact with the hot metal. Tossing the raw vegetables with a thin stream of oil rather than submerging them keeps flare-ups manageable under the lid.
Apple cider vinegar provides the sharp acid necessary to balance the rich fats contained in the half-cup dressing base. Fresh herbs including basil and oregano release aromatic compounds more effectively when minced finely and whisked directly into the vinegar before the oil is incorporated. Acidity breaks down cell walls slightly while fat carries fat-soluble flavor molecules across the palate. Whisking vigorously creates a temporary emulsion that coats the grilled surfaces evenly without pooling at the bottom of the dish. Letting the dressed salad rest for fifteen minutes allows the cell structures to absorb the vinaigrette without losing their firm bite.
Storing leftovers requires refrigeration in an airtight container for no longer than two days due to the high moisture content of the tomatoes and zucchini. Raw garlic or shallots can substitute for green onions at a three-to-one ratio if a sharper allium profile is preferred. Leftover components pair well with warm proteins or broth bases. Draining excess liquid before serving prevents the bottom of the bowl from becoming watery. Proper chilling subdues the raw edge of the apple cider vinegar while highlighting the concentrated sweetness of the charred peppers.
