Yesterday was August Supper Club and the theme was BBQ/grilling. We wanted to do a grilling supper club at some point during the summer and Lindsey just moved into an apartment that has a great roof deck, so we figured her apartment would be the perfect place. We didn’t pick the perfect night though because it was windy and eventually started raining but luckily part of the deck is covered so we were totally fine. I didn’t get a ton of great pics because by the time the food was grilled it was already dark out. Sad that it gets dark so early now . Plus my camera was dead so I was working with iphone and my phone w/ flash doesn’t take the best pics. So, while the pics aren’t great….all the food was so delicious!
Mer made mini cheeseburgers and veggie burgers with a ton of toppings like carmelized onions, bacon, avocado, etc
Jenn made grilled corn and homemade chocolate ice cream
Kristen made a tortellini salad with blue cheese and sundried tomatoes
Alex made a BBQ chicken salad
Lindsey made grilled sweet potatoes
And I made a grilled vegetable salad.
I seriously loved everything so much! The only thing I didn’t try was the corn because I am not currently eating corn . But it got rave reviews from everyone who did eat it.
I think I had already eaten a few sweet potatoes by the time this was taken and I ate another mini burger. I actually have made the salad before, so I knew it was one that I liked. Some of the veggies didn’t get grilled all the way, so the salad was good but I ate the leftovers today for lunch and it was 10x better after the dressing had been on for awhile and the flavors married.
Grilled Vegetable Salad with Lemon Herb Vinaigrette
2 peppers (any color–I used one yellow, one green)
2 endive heads
8 or so baby Portobellos
1 bunch of asparagus
Juice of 1/2 lemon
3 T olive oil+2 T olive oil
2 T red wine vinegar
1 T dijon mustard
Mix of herbs–probably 1/4 cup or so total. I used rosemary, sage, basil (or whatever else would work!)
To make, chop up the eggplant, zucchini and peppers into large strips in order to grill. I left the mushrooms, asparagus and endive whole. I put everything into 2 ziploc bags and poured 1 T olive oil into each. Then shake them up to distribute the oil. I did that about an hour before grilling. If you don’t want to grill the veggies, you could also roast them. If grilling, preheat grill to medium and put all the veggies straight on the grill. They probably took about 10-15 minutes to grill–asparagus and mushrooms were done really quickly–after just a few minutes and everything else took longer.
Once everything is done (since I am not a master griller believe it or not, I just basically waited until everything had char marks or taste tested it), remove from the grill and let it cool. I used kitchen scissors to quickly chop all the veggies into smaller pieces and then added the cheese. Pour dressing and mix, then serve (at room temp). This salad is super simple and easy to make–since it is served at room temp, it is a pretty low maintenance dish. I also LOVE the dressing–I’m going to start using it on salads all the time. The dressing is fresh and healthy too!
I know the pics suck, but definitely give this a try! There really is nothing better than fresh grilled vegetables and the dressing really takes it over the top. You have to get this recipe in while there is still grillin time left!
Previous Supper Clubs: