2 small zucchini cut to 1-inch sticks,
4 oz. mushrooms (Cremini, Agaricus,
1/4 radicchio or 1/2 radicchio treviso,
carrot sticks (blanched),
red bell peppers. For the dressing:
2 oz. 18% cream,
2 oz. blue cheese,
1/2 teaspoon of minced garlic,
1 tbsp. white vinegar,
pinch of dried herbs (basil, oregano, thyme).
Recipe: Cut the zucchini, the red pepper and carrots to sticks. First blanch the carrot sticks in boiling water for 2 minutes. Season all the vegetables with salt and pepper and grease them with little oil. Grill all vegetables over the B-B-Q and arrange them in a plate. Meanwhile, mix in a food processor all the ingredients for the dressing according to your taste. Drizzle the blue cheese dressing over the grilled vegetables in the plate. Garnish with chives or a sprig of fresh thyme. Tip: I think that the grilled vegetable salad can be somehow modified and turned into a nice vegetarian entree if you substitute the blue cheese dressing with béarnaise sauce, but I don't know. I should try it one day.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.