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Grilled Vegetable Salad
Recipe courtesy Emeril Lagasse, courtesy MSLO, Inc.
- Total Time:
- 40 min
- Prep:
- 20 min |
- Inactive Prep:
- -- |
- Cook:
- 20 min
- Level:
- Easy
- Yield:
Ingredients
- The best seasonal fresh vegetables you can find, such as eggplant, peppers, onions, chiles, and radicchio
- Olive oil
- Kosher salt and freshly ground black pepper
- Emeril's ESSENCE Creole Seasoning
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Directions
Preheat a grill to medium-high.
Cut all the vegetables into similar sizes and toss liberally with olive oil, salt, and pepper, in a bowl.
Place the dressed vegetables on the grill and/or in a vegetable grill pan and grill for 15 to 20 minutes, turning as needed, until desired doneness.
Remove the grilled vegetables to a serving platter and serve warm.
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.