Description

This is a fresh spring salad. Assorted grilled vegetables served with a Dijon Vinaigrette. This grilled vegetable salad is great as a appetizer or a meal.

Ingredients

• 3  Each Shitake Mushroom Caps
1
• 4  Each Asparagus
2
• 1  Each Plum Tomato, cut in half
3
• 2  Each Red Onion Slices, 1/3"
4
• 3  Table Spoon(s) Olive Oil, for marinade
5
• 1  To Taste Salt & Pepper
6
• 1  Pinch Fresh Thyme
7
• ½ one_half Tea Spoon(s) Herbs de Provence
8

Directions

1. In salted boiling water, blanch asparagus for 40 seconds then shock in ice water
2. Preheat oven to 375 degrees
3. Season tomato with salt, pepper, olive oil and fresh thyme
4. Roast tomato in oven for 45 minutes
5. Season the vegetables with olive oil, salt, pepper and herbs de provence
6. Grill vegetables on both sides
7. Squeeze the Dijon Vinaigrette on the plate in a decorative design
8. Arrange the vegetables and serve