It's mid August and my girls just started their fourth day of a new school year in sun dresses, and shorts as there are still sun rays to soak up. Fall hasn't crossed my mind until I noticed the daylight is getting shorter. To make matters worse, some stores are already displaying Halloween decor and winter clothes. In a few short weeks, summer will come to a screeching halt.
So let us enjoy the fruits and fresh veggies of the season for as long as they last. Let's taste the sweet summertime in a salad bowl filled with grilled vegetables bursting with colors - the red and orange of sweet peppers, the green of asparagus, the yellow of corn, and earthy color of baby Bella mushrooms. These charred sweetness are then tossed with yuzu dressing, chili oil with crunchy garlic, squeezes of lemon, and a sprinkling of fresh cilantro for the perfect summer side dish. This flavorful grilled veggies are loaded with so much healthy summer favorites that you just can't resist.
Tailor the types of fresh vegetables to the bounty that's available around you. You can also substitute yuzu dressing for a homemade version of the dressing by whipping up with soy sauce, rice vinegar, sesame oil, lemon or lime juice, or yuzu juice, and sugar.
RECIPE: Grilled Vegetable Salad
2 lbs bag asparagus, trimmed
1.5 lbs bag sweet mini peppers
24 oz pack baby bella mushrooms
3 sweet corn
a bundle of cilantro, chopped
1 lime or lemon, juiced
1 full teaspoon chili oil with crunchy garlic
1 teaspoon Nanami Togarashi (assorted chili powder), optional
Preheat grill to medium.
Wash and trim off the bottom ends of the asparagus stalks. Find the area where the green color begins to fade. This is where the tough woody end begins and is where the stalk should be trimmed off and discarded.
In a large bowl, toss the vegetables with olive oil and black pepper. Set aside.
Grill the vegetables on medium heat, turning occasionally, until charred and tender, about 5 to 6 minutes. Cut asparagus into 1-inch pieces. Cut mushroom into quarters. Cut sweet peppers into half an inch pieces. Cut the corn off the cob by holding the top of the corn cob firmly, and use the knife to slice from top to bottom, letting the blade run right along the cob.
In a large bowl, combine all the vegetables. Shake up the bottle of the yuzu dressing, then pour a good amount of it to a small bowl. Mix the chili oil with crunch garlic to the yuzu dressing.
Pour the dressing and lime juice over the vegetables, add the assorted chili pepper, if used, toss it well. Add a handful of chopped cilantro to enhance and add flavors and dimension to the salad. Toss it one more time.
Eat well. Stay healthy.