A delicious twist on a vegetable salad to add to your summer grilling menus. The dressing really surprised me. I was concerned the red chiles were too spicy but they became less intense after melding with the rest of the ingredients.
I used about half of the dressing over the vegetables, to accommodate all taste buds in my family, and left the remainder on the table for everyone to add more to taste and also to use as a chimchurri type sauce over the grilled steaks I served with the salad.
I loved the tomatoes and green beans in this salad but I am not a huge fan of eggplant and would use zucchini in its place for a similar textured vegetable, but really any summer vegetable would work great in this salad complemented by your favorite herbs – dill and basil are wonderful but thyme, rosemary or whatever fresh herbs you have on hand.
The recipe is a great guide to make your own version of this grilled salad using all of your favorites from the local farmers market or backyard garden.
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