Harvest! And Grilled Veggie Salad



You know those weekends that you simply enjoy? You might have not done much, or accomplished a lot, for whatever reason, you really enjoyed it. This past weekend was one like that for me. On Saturday I was measured for a dress for my sister’s wedding.  The wedding will be in Los Cabos, Mexico in December and I am the Maid of Honor. I can’t be more excited since my only sister is getting married, we get to go on vacation and my entire family will be there. Can’t wait. :)

Sunday I spent some time working on new recipes, cooking and photographing, relaxing with Kurt and Briana, shopping and tasting new wines. We stopped at the Wine Library and sampled some new flavors. They offer a membership card to taste new wines every week. Yeah, I know what you’re thinking…… :) It’s fantastic. We tasted great samples, but our love for Cupcake and Apothic Red will always prevail.

Ok now back to my post.  :) Zucchini is in abundance during summer months. Some people grow their own, others, like myself buy it. No matter how you get it, there is always a variety of ways to cook it. I mentioned in my previous posts that I am attempting to grow my own garden and it has been quite successful. On Sunday I harvested tomatoes, baby eggplants, parsley and basil. This is my first year growing a garden and actually harvesting it. I admit, I love it.

So here is that great recipe I promised you.

Start with some fresh veggies.


Slice zucchini and eggplant into thick strips.

Preheat your grill or grill pan, grill 2 min on each side. Grill corn for 15 min until lightly charred. Set aside to cool.

Cut grape tomatoes in half, red onion into slices, and chop parsley. Combine all together.


Add olive oil, salt and pepper. Gently combine all together.

Enjoy the salad. Add a bit of balsamic vinegar if you like. :)



Grilled Veggie Salad

Grilled Veggie Salad Recipe
Cooks in   
  • 2 whole corn, on the cob
  • 5 baby eggplants or 1 large, sliced into thick slices
  • 2 zucchini, sliced into thick slices
  • 1 container grape tomatoes, sliced in half
  • 1/4 small red onion, thinly sliced
  • 2 tbsp fresh parsley, chopped
  • salt and pepper to taste
  • 1 tbsp Balsamic vinegar
  • Combine first 7 ingredients together. Mix gently. Add balsamic vinegar and enjoy.
  • This salad can be chilled for up to 2 hours.



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