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Lawrence Welk Resort's Grilled Vegetable Salad

1/2 t. crushed dried thyme
1 t. crushed dried basil
1/4 t. dried rosemary, crumbled
1/2 C. balsamic vinegar
1 C. oil

Combine the thyme, basil, rosemary and vinegar in a bowl or jar. Slowly beat in the oil to blend well.

Makes 1 1/2 cups.

1/2 C. olive oil
1 t. dried thyme, crushed
1 t. dried basil, crushed
1/2 t. dried oregano, crushed
1 t. minced garlic
1/2 t. pepper
1 zucchini
1 (1-pound) piece banana squash
1/2 eggplant
1 red onion
1 red bell pepper
1 green bell pepper
Vinaigrette to taste

Heat the broiler.

Whisk together the oil, thyme, basil, oregano, garlic and black pepper.

Slice the zucchini, squash, eggplant and red onion into 3/4-inch-thick slices and place them on a broiling pan. Brush them with the marinade and broil until lightly browned, 2 minutes on each side. (You can also grill the vegetable slices over high heat 2 minutes a side; keep an eye on them so they don't burn.)
Place the red and green peppers about 4 inches beneath the broiler and broil until their skin begins to blister, turning so all sides char, 12 to 15 minutes. Place the peppers in a resealable plastic bag to steam 10 minutes, then peel them when they're cool enough to handle.

Dice the zucchini, squash, eggplant, onion and bell peppers into 3/4-inch squares. Drizzle 1/2 cup of the Vinaigrette over the vegetables and toss to coat well. Chill the vegetables at least 30 minutes.

Store any remaining Vinaigrette in refrigerator for future use in salads.


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