Recipes

Serves 4

Ingredients

1 yellow zucchini cut into 1 inch half moons

1 green zucchini cut into 1 inch half moons

1 red onion peeled and cut into quarters

1 red pepper cut into 1-inch squares

1 lbs of min red potatoes, cut in half and boiled for 6 minutes

½ cup extra virgin olive oil

4 hard boiled eggs, sliced (for garnish)

2 green onions, finely chopped (for garnish)

½ cup shredded asiago or parmesan cheese (for garnish)

Dressing

• ½ cup olive oil
• ¼ cup cider vinegar
• ½ cup basil
• ¼ cup chopped curly parsley
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh sage
• 1 clove of garlic chopped
• 2 teaspoons sea salt
• 1 teaspoon black pepper

Preparation

Preheat grill to medium heat. Combine the zucchini, onion, potatoes, red and red pepper into a bowl and toss together to evenly coat with oil. Place in a grilling basket or pan with holes and grill for 5 to 7 minutes, stirring while cooking to avoid burning. Remove from heat.

Combine dressing ingredients into a food processer or a blender and blend until pureed and pesto-like. Pour over grilled potatoes and vegetables and toss together until evenly coated.

Place into bowls. Evenly distribute the sliced eggs over each salad and sprinkle green onions over the sliced eggs. Sprinkle the cheese evenly over each salad and serve.

From Discover CA Wines https://discovercaliforniawines.com