Friday, June 19, 2009

Recipe: Grilled Vegetable Cobb Salad

Our CSA box was awash with Blue Potatoes, Onions, Rosemary + Lettuce this past week. I also had some parsnips hanging around, so I decided to grill up the veggies + potatoes and make a sort of 'Cobb' salad. I have to say, it was pretty tasty....

Grilled Vegetable Cobb Salad

serves 4

3 medium to large blue potatoes, sliced into 1/4" thin rounds
1 onion, sliced into 1/4" rounds
6 small parsnips, peeled and halved lengthwise

6 small sweet peppers, stems + seeds removed

1 head green leaf lettuce

1 14 oz. can garbanzo beans, drained + rinsed
1 6oz can oil-packed tuna

1 sprig fresh rosemary

Parmesan cheese

olive oil


salt + pepper

dressing of choice (optional)

-pre-heat grill to med-high heat

-toss potatoes, parsnips, onion + peppers with olive oil, salt + pepper, rosemary
-place on grill and cook over med-high heat until just tender and beginning to brown (about 3-4 minutes per side)
-set aside and let cool
-meanwhile, toss lettuce with a squeeze lemon juice, a drizzle of olive oil and salt + pepper and place on a platter -begin to top lettuce with remaining ingredients + grilled vegetables, layering them in rows across the platter
-Top with shaved Parmesan

Copyright 2009, Molly Herrmann


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