Grilled Pineapple and Asparagus salad:
1 Romaine Lettuce chopped
10 Grape Tomatoes cut in half
1 Fuji Apple thinly sliced
4 slices of Pineapple
1 Lb Asparagus ends trimmed
½ Red onion thinly sliced
Dressing: Balsamic Garlic Vinaigrette
¼ cup extra virgin olive oil
3 oz balsamic vinegar
1 whole garlic finely chopped and dry roasted
½ fresh squeezed lime
2 tsp Dijon/ Harissa mustard
1 teaspoon maple syrup
Salt and ground black pepper to taste
Grill pineapple, asparagus and red onion at 350 degrees for 8 minutes. Coarsely chop and toss it with chopped romaine, sliced apple and grape tomato halves and refrigerate.
Stir the dressing into the salad before serving.
Roasted Veggie Delight:
1 pc Red, Yellow and Green Bell Pepper cut in halves
1 Yellow Squash cut in half
1 Zucchini cut in half
½ Red onion sliced
1 Portobello mushroom
Preheat grill to 450-degree, spray oil and roast vegetables turning occasionally for 10 to 15 minutes until skin is lightly blackened. Chop the vegetables roughly and place them in a mixing bowl and set aside.
Add lemon zest, chopped thyme and mix well and transfer to a serving platter. Sprinkle with lemon pepper, olive oil and red chilli flakes and add salt for seasoning.