- Prep Time
- 20 mins
- Total Time
- 50 mins
- Serves 6
- green zucchini, sliced
- red pepper, cut into triangles
- yellow pepper, cut into triangles
- shallots, peeled and quartered
- "> Baby Romaine Lettuce, quartered lengthwise with the core in tact
- Canadian Doré-mi cheese, sliced into 6 rounds
- Lightly Seasoned Croutons, crushed
- Extra Virgin Olive Oil
- red wine vinegar
- Dijon Mustard
- dried oregano
- Salt and pepper to taste
Pre-heat your bbq at medium high with the lid closed. Meanwhile, prepare all of the vegetables/cheese as needed.
Combine the olive oil, vinegar Dijon, oregano and salt & pepper in a small sealable jar or container. Snap the lid on tight and shake until well emulsified. Set aside until needed.
When ready, clean the grill. Toss the vegetables and cheese in a bowl with a touch more of olive oil and lightly season with salt and pepper. Grill the lettuce for 20 seconds per side, transfer to a platter and cut out the core to spread the lettuce around. Set the peppers and shallots on the grill, cooking them for 2 minutes per side and gentle set on the lettuce. Finally grill the zucchini and cheese for 1 minute per side and set artfully on the platter.
Season the salad with the dressing and garnish with the crushed crouton crumbs. Serve and enjoy.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- 12 g
- Saturated Fat:
- 6 g
- 17 g
- 3 g
- 30 mg
- 9 g
- 260 mg