For the latest installment in our #SnowPeakAtHome Series we're demonstrating this delicious Grilled Summer Salad. It's the perfect intro to grilling season, and is full of colorful vegetables and fresh flavors. Pull out your Snow Peak Knife, Cutting Board and Grill Burner to create your own rendition of this ode to summer.
1 medium eggplant
3 ears corn
2 medium zucchini
2 small or one medium summer squash
1 whole red onion
1 bunch asparagus
1 red pepper
¼ cup herb-infused oil, for grilling
2 pounds mixed grape, cherry and mini Sunglow tomatoes (or any of your own favorite varieties)
¼ cup fresh basil leaves, cut into a thin chiffonade
4 ounces Gorgonzola or blue cheese, crumbled
¼ cup herb-infused oil
Zest of half a lemon
Juice from one lemon (1/4 cup)
1 teaspoon Dijon mustard
½ teaspoon salt
Few grinds black peppers
Heat the Grill Burner to the hottest temperature.
Shave the eggplant skin, cut off ends and slice lengthwise. Lay the slices on your cutting board and salt both sides generously. Salting will draw out the bitterness.
Let the eggplant sit and prep the remaining veggies. Husk the corn and set aside, cut the zucchini and summer squash into halves, lengthwise. Cut off the top of the red onion, leaving the root attached. Cut the onion into quarters, leaving some root on each section to keep it secured when grilling. Slice the tough ends of the asparagus and set spears aside. Cut the pepper in half, removing core and seeds. Rinse and dry eggplant and add to tray with other vegetables. Next, brush the vegetables with your choice of infused oil. Once all have been brushed, begin grilling. Char each side by rotating each piece. Cook time will vary depending on your grill and vegetable type. Once grilling is finished, cut into bite size pieces and mix together in a bowl with the dressing. Cut tomatoes in half and add to the mixture. Top with dressing, fresh basil and sprinkle with cheese. Serve and enjoy!