Recipe: Green Salad with Marinated Grilled Vegetables and Garlic Toast

GREEN SALAD WITH MARINATED GRILLED VEGETABLES

"To make this recipe, you need a perforated vegetable grill rack. Not only does it keep cut-up vegetables from falling through the grate but it can also be used to cook fragile items like tofu."

FOR THE MARINADE:
4 garlic cloves, minced
1/4 cup chopped fresh basil
2 tablespoons chopped fresh oregano
3 tablespoons red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 tablespoons olive oil
FOR THE SALAD:
1 cup broccoli florets
1 red bell pepper, cored, seeded, and cut into thin slices
1 carrot, peeled, trimmed, and julienned
4 ounces green beans, trimmed and cut into 2-inch lengths
1 small onion, peeled and cut into thin slices
12 small mushrooms, trimmed
1 pint cherry tomatoes
8 ounces fresh mozzarella cheese, diced
FOR THE GARLIC TOAST:
8 slices French bread, cut 1 inch thick on diagonal
1 garlic clove, halved
FOR SERVING:
12 cups mixed salad greens
1/2 cup imported brine- or oil-cured black olives, pitted

TO MAKE THE MARINADE:
Whisk together the garlic, basil, oregano, vinegar, salt, and pepper in a small bowl. Slowly whisk in the oil until thickened.

TO MAKE THE SALAD:
Combine the broccoli, red pepper, carrot, green beans, onion, and mushrooms with the marinade in a large bowl. Toss to coat and let rest for 30 minutes.

Place a lightly oiled vegetable grill rack on a grill. Prepare the grill and bring the temperature to medium-hot. Using a slotted spoon, transfer the vegetables to the vegetable grill rack. (You may need to do this in batches, depending upon the size of your grill rack.) Toss frequently until tender, about 7 minutes. Set aside.

Add the cherry tomatoes to the bowl with the marinade. Gently toss to coat. Transfer to the grill rack with a slotted spoon and grill until tender, about 5 minutes. Set aside.

Add the mozzarella to the marinade. Set aside.

TO MAKE THE GARLIC TOAST:
Grill the bread slices until lightly toasted on both sides, about 2 minutes per side. Rub both sides of the slices with the garlic.

TO SERVE:
Divide the salad greens among 4 dinner plates. Spoon the grilled vegetables over each bed of greens and top with the mozzarella and any remaining marinade. Garnish with the olives and the garlic toasts.

Makes 4 servings
Source: Adapted from source: The Vegetarian Grill by Andrea Chesman