Grilled Salmon, Vegetable and Arugula Salad

Grilled Salmon, Vegetable and Arugula Salad
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Grilled Salmon, Vegetable and Arugula Salad
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Ingredients
Servings:
Instructions
  1. Heat the grill. Brush salmon with 1 Tbsp of the vinaigrette. Place salmon, zucchini and onion on grill. Grill 3-4 minutes on each side until salmon is done and vegetables are tender, adding tomatoes to the rack after 2 minutes. Cook tomatoes 2 minutes on each side. Cut salmon crosswise into thin slices; coarsely chop zucchini, and cut tomato halves into wedges. Place 1 ½ cups arugula on each of 4 plates. Divide salmon and vegetables evenly among servings. Top with feta and vinaigrette. Serves 4.
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Grilled Red Onion and Zucchini

Grilled Red Onion and Zucchini
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Grilled Red Onion and Zucchini
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Ingredients
Servings:
Instructions
  1. Heat grill. Combine first 5 ingredients in a large bowl. Add onion and zucchini; toss to coat. Place vegetables on grill rack. Cover and grill 10-12 minutes or until vegetables are tender.
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Layered Vegetable Bake

Layered Vegetable Bake
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Layered Vegetable Bake
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Ingredients
Servings:
Instructions
  1. Place all veggies in a baking pan, add olive oil and gently stir. Bake at 350˚F for 45 minutes, or until tender. Add remaining ingredients, stir gently, turn up the heat to 375˚F and cook until the top just begins to brown.
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