Grilled Veggie Salad
As the temperature climbs steadily through the 100’s, the idea of standing over a hot stove or oven for any length of time is becoming increasingly less appealing. As such, the grilling season is in full swing here at Blackberry Pockets, with teriyaki New York strip steaks, seared ahi, flame broiled burgers, smoky bacon-wrapped scallops and many a cold vodka tonic helping to make the intense heat a little more bearable.
In addition to my affinity for grilled meats, I also love to grill a variety of vegetables. Asparagus and sugar snap peas are two of my favorites and when tossed with olive oil and salt, result in a satisfying flame-kissed snack that works great as an appetizer or a harmonious accompaniment to your main course.
Although both of these items make fantastic sides on their own, I have discovered that combining them, along with grape tomatoes, creates a crisp, fresh and delicious salad that I could probably eat every day. This recipe is incredibly easy to prepare and it is always a hit!
In addition to my affinity for grilled meats, I also love to grill a variety of vegetables. Asparagus and sugar snap peas are two of my favorites and when tossed with olive oil and salt, result in a satisfying flame-kissed snack that works great as an appetizer or a harmonious accompaniment to your main course.
Although both of these items make fantastic sides on their own, I have discovered that combining them, along with grape tomatoes, creates a crisp, fresh and delicious salad that I could probably eat every day. This recipe is incredibly easy to prepare and it is always a hit!
Simple Grilled Veggie Salad
½ lb of Asparagus, trimmed (about 12 spears)
½ lb of Sugar Snap Peas
1 cup of Grape Tomatoes (whole)*
2 tablespoons of Extra Virgin Olive Oil
Sea Salt to taste
½ teaspoon fresh cracked pepper
½ lb of Sugar Snap Peas
1 cup of Grape Tomatoes (whole)*
2 tablespoons of Extra Virgin Olive Oil
Sea Salt to taste
½ teaspoon fresh cracked pepper
*Note: *I prefer to leave the grape tomatoes whole for this recipe in order to add a nice juicy pop to every bite. However, if the tomatoes you purchase are not particularly sweet or crisp, it would probably be better to slice them in half and squeeze the seeds out of them.
Preheat your grill to medium-high.
Cut the asparagus into equal-length pieces about 2 inches long. Combine the chopped asparagus with the peas in a medium sized bowl and toss with 1 tablespoon of the extra virgin olive oil until all pieces are evenly coated.
Place the asparagus and snap peas on the grill and cook for 5 minutes, giving the vegetables a quarter roll with your spatula every minute or so, until they are bright green with minimal char.
Remove the asparagus and peas from the grill, place back into the bowl, and add the grape tomatoes. Add the other tablespoon of olive oil, salt and pepper to the vegetables and combine until everything is evenly coated. Enjoy!
Variations
I thought this recipe might be made even better by adding a few more ingredients and I prepared a batch that included yellow summer squash, green beans, and fresh mozzarella.
Although it was perhaps a little more visually appealing, I think the better recipe was the original less complex version. However, maybe I am still missing something; so play around with this recipe and let me know what you come up with!
