Summer Salad

I hate waiting in doctor's offices. They always take so long to call you to do the basics the you have to sit and wait some more until the doctor comes in. Well during such visit I found a cooking magazine. Something that I didn't think I would find in a doctors office. I have been making a list of reciepes from this magazine that I want to try and tweak to my own liking.

This recipe looked like something that I want to put on that list and make. Its another meat less dish. But it is also healthy for your.

Summer Veggie Salad
4 - 4 in Portobello mushroom caps or you can use baby bellas
2 (1/2 in thick) red onion , slices
2 ears of corn, shucked
1 lg red bell pepper, seeded and quartered
1 med zucchini halved length wise then rough chop
1lg yellow squash, halved length wise
Cooking Spray
2tbsp Olive Oil
2 tsp. fresh lemon juice
1 tsp. minced fresh thyme.
1/2 tsp Dijon Mustard
1/4 tsp kosher salt
1/4 tsp ground black pepper
2oz Manchego cheese, shaved
1 oz pine nuts toasted

Pre heat grill to med high heat
Coat vegetables with cooking spray
Arrange on grill. Make sure to spray the grill before placing the vegetables on it.
Grill 5 minutes on each side, or until tender
Combine oil and next 5 ingredients in a large bowl, stirring with a whisk.
Cut kernels from ears and add to oil mixture. Cut remaining vegetables into bite size pieces then add to oil mixture. Toss gently to combine and top with cheese and pine nuts

If you wanted to add a little more body to it you could get Quinoa. Cook according to package directions the chop up green onions and dill and mix them into the quinoa.

Enjoy and Happy Eating