Chopped Grilled Vegetable and Shrimp Salad Serves 6 to 8 1-pound extra-large ... Prepare the barbecue for medium-heat ...

This hearty salad was created when I needed to clear out some leftovers from the fridge—and it became an instant hit! The ...

Tasty, quick and easy to prepare, this salad can be eaten on its own, or can be a great accompaniment to any protein of your choice.

Cut the zucchini into large chunks and toss with a little olive oil, salt and pepper. Cook on a preheated barbecue or in a sauté pan until crisp but tender. Place on paper towels. Dressing: Whisk all ...

Add to the zucchini ribbons, season with salt and pepper and toss through thoroughly Garnish the dish with a scatter of shredded mint and some lemon zest. Note: To turn this salad from a side to a ...

Refrigerate until ready to use. Prepare a grill for medium-high heat; preheat 5 minutes. Lightly oil grates. Firmly press down on paper towels covering zucchini to squeeze out excess moisture.

Drizzle shrimp, eggplant, red and yellow peppers, zucchini and red onion with 2 tablespoons olive oil. Season with salt. Once grill is hot, lay on the vegetables and cook each until tender and ...

Serve a fresh veggie salad to round off the dish. Once chicken is marinated well, grill on moderate heat grill for 3 minutes each side. 3. Dress all veggies except lettuce with olive oil, salt and ...