Wood Fired Vegetable Salad Recipe
Crispy, grilled brick oven roasted balsamic glazed vegetables, tossed with baby greens
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Ingredients
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Vegetables
Balsamic Glaze
Salad Base
Method
Prepare the Vegetables
- 1
Chop the Vegetables
Wash and chop the zucchini, red bell pepper, yellow bell pepper, red onion, cherry tomatoes, and mushrooms into bite-sized pieces.
- 2
Preheat the Oven
Preheat your wood-fired oven to approximately 450°F (232°C).
Make the Balsamic Glaze
- 3
Combine Ingredients
In a small saucepan, combine balsamic vinegar, honey, salt, and black pepper.
- 4
Simmer the Glaze
Bring the mixture to a gentle boil over medium heat. Reduce heat to low and let it simmer until it reduces by half, about 10-15 minutes. Remove from heat and set aside.
Roast the Vegetables
- 5
Toss with Olive Oil
In a large bowl, toss the chopped vegetables with olive oil, ensuring they are evenly coated.
- 6
Grill the Vegetables
Spread the vegetables in a single layer on a grilling tray. Place them in the wood-fired oven and roast for about 10-15 minutes, turning occasionally until they are crispy and caramelized.
Assemble the Salad
- 7
Combine with Baby Greens
In a large salad bowl, combine the roasted vegetables with baby greens.
- 8
Drizzle with Balsamic Glaze
Drizzle the balsamic glaze over the salad and toss gently to combine. Add lemon juice for an added zing.
- 9
Serve
Serve immediately, garnished with extra balsamic glaze if desired.