Mixed Grill Salad

Tonight's dinner was a big hit and was extremely easy to make.  This dish is packed with enough hearty veggies to satisfy even my appetite   The flavored olive oil and vinegar pair well with the rosemary, making this a rustic feel good salad.

Ingredients:

-1 box Baby Arugula

-1 Heirloom Tomato

-2 large Red Tomatos

-1 Bunch of Radishes

-4 Portabella Mushroom Caps

-1/4 Red Onion

-1 Zucchini

-10 Fresh Okra

-1 Sprig Fresh Rosemary

- Lemon Balsamic Vinegar 

- Blood Orange Olive Oil 

Yields 4 large servings

The How To:

1. Preheat the oven to 425 degrees, and the grill to medium high
2. Marinate your mushrooms in some of the flavored oil and vinegar.  Use equal amount of oil and vinegar just enough oil and vinegar to lightly coat the mushrooms. Sprinkle some chopped rosemary and let sit in the fridge while you are prepping everything else.  Remember I am cooking for Becky so I am not drenching in oil!!
3. Slice the zucchini into four, 1/4 inch slices.  Marinate the same as the mushrooms.
4. Remove the radishes from the stalk, wash, and slice a thin slice from the top and bottom of each radish.  Toss the clean radishes in a light oil mixture (about 1 drop of oil/vinegar on each) and roast at 425 for about 12 minutes or until the radishes are light pink color.
5. Slice the heirloom and 1 of the red tomatoes into thick 1/4 inch slices.  You will need 4 slices of each tomato.
6. Cut the leftover heirloom and 1 red tomato into a large dice.  Place in bowl.
7. Cut the 1/4 red onion into a small dice. Place in bowl with tomatoes.
8. Remove radishes from oven and slice into paper thin slices, place in bowl with tomatoes and onion.

9. 

   Radishes roasted and sliced

9. Marinate the tomato, onion, and radish mixture in oil and vinegar, about 2 tablespoons of each. This will become the dressing for the salad later.

10.  You are now ready to go to the grill.  Grab the tomatoes, zucchinis, okra, and mushrooms. I like to lay everything, picture below.

11.  The mushrooms and zucchini slices should go on first, grill for about 3 minutes per side just long enough to get some good grill marks. Remove from the heat an place on cooler section of the grill.

12.  Add tomatoes to the grill.  Let the tomatoes grill for about 2 to 3 minutes per side.  It is important not to turn the tomatoes too early before a crust is formed or they will wind up becoming soggy.

13.  Once you flip the tomatoes, add the okra to the grill.  This will cook quickly, about 2 minutes, just enough time to get a good char.

Ready to Grill

14.  Remove everything from the grill and cover with foil, place in warm oven.

15.  Place the arugula in a large bowl, add the tomato mixture, 1 tablespoon chopped rosemary, and, salt and pepper to taste.  Toss the mixture with the arugula.  There should be plenty of oil and vinegar from the marinate to lightly.  If you want additional dressing add equal parts flavored oil and vinegar.

16.  Assemble salad on a large plate.  Then stack with a mushroom cap (bottom up), heirloom tomato, red tomato, zucchini, and whole okra.

17.  Enjoy! Set table with a steak knife!