My hubby has no qualms about eating vegetables – as long as they are cooked. Somehow cool, crisp, uncooked salad leaves are in his ‘sometimes-only-if-I-have-to’ food list. Considering it’s been a rather sweltering summer (thus far), my ideal meal of choice is usually a salad, not quite so for my other half though.
I compromised…with a grilled vegetable salad. Which he actually loved!
Out came my spanking new (ok, not that new) grill pan and a load of veggies including asparagus, zucchini and shitake mushrooms. This simple grilled trio worked so well together and made for a refreshing and delicious side.
A bunch of asparagus, trimmed and left whole
3 small zucchinis, sliced evenly lengthways
1 punnet of fresh shitake mushrooms
1 large lime, halved and grilled for that added smoky flavour
Olive oil for greasing pan and dressing
Large pinch of sea salt for seasoning
Cracked black pepper
Toasted pine nuts
Grease grill pan lightly, and grill veggies in batches. Place cooked veggies on a platter, drizzle olive oil and squeeze grilled lime juice over it. Season and toss along with the toasted pine nuts.