Grilled Vegetable Salad with Asian Dressing
Developed by Samantha Gaytan from Los Angeles, CA.
Third Place, 2016 AICR/C-CAP Winner
Samantha received a $2,000 scholarship.
Ingredients for Dressing:
- 2 Tbsp grated ginger
- 3/4 cup hoisin sauce
- 6 Tbsp rice vinegar
- 2½ tsp chili garlic paste (sambal oelek)
- 1 Tbsp soy sauce
- 3 Tbsp sesame oil
Wrap the grated ginger in 3 layers of cheesecloth and squeeze to extract juice. Reserve juice for dressing and discard pulp.
In small bowl combine ginger juice, hoisin sauce, rice vinegar, garlic paste and soy sauce.
Whisk in sesame oil until well blended.
Refrigerate until ready to serve.
Ingredients for Salad:
- 1 medium yellow bell pepper, cut into quarters
- 1 medium red bell pepper, cut into quarters
- 1 bunch asparagus, stem ends trimmed
- 2 medium zucchini, sliced inch 1/2 inch coins
- 2 medium Japanese eggplant, sliced into 1/2 inch coins
- 1 small, purple cauliflower, slice into 1/2 inch steaks
- 1 medium mango, halved and sliced into 1/2 inch thick strips
- 2 medium plum, cut in half and seeds removed
- 1 bunch green onions, cleaned and trimmed
- 2 portabella mushrooms, cleaned and trimmed
- 1 medium acorn or carnival squash, seeded and sliced into ½ inch thick rounds
- 3 Tbsp extra virgin olive oil
Place grill pan over medium-high heat. Brush vegetables with oil to coat lightly and sprinkle with salt and pepper.
Working in batches, grill vegetables until tender and lightly charred all over, about 8-10 minutes for the sweet peppers and squash; 7 minutes for zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. To get attractive grill marks do not shift vegetables once they’ve been placed on the hot grill.
Arrange vegetables on serving platter. Serve vegetables with the dressing on the side.
For easier serving of large groups, vegetables can be divided among 3-4 smaller platters.
Makes 20 (1-cup) servings.
Per Serving: 132 calories, 6 g total fat (1 g saturated fat),
19 g carbohydrates, 3 g protein, 4 g dietary fiber, 120 mg sodium.