BBQ Vegetable Salad with Salsa Verde

Step

• 1

  For the Salsa Verde: Peel the garlic and pick the herb leaves, then finely chop on a large cutting board with the capers, gherkins and anchovies.

  Ingredients

  • 2 Clove garlic

  • 2 Cup fresh flat-leaf parsley leaves

  • 1/2 Cup capers

  • 4 Whole fresh mint leaves

  • 6 Whole gherkins in sweet vinegar

  • 1 Tablespoon chopped anchovies

  • 1  Basil, fresh

• 2

  Place in a bowl, add the mustard and vinegar, then slowly stir in the oil until you achieve the right consistency.

  Ingredients

  • 1 Tablespoon Dijon mustard

  • 3 Tablespoon red wine vinegar

  • 8 Tablespoon high-quality extra-virgin olive oil, plus more as needed

• 3

  Balance the flavors with black pepper, a bit of sea salt and a little more vinegar if needed.

  Ingredients

  • As Needed black pepper

  • As Needed sea salt

• 4

  When ready to cook, set Traeger temperature to 350°F and preheat, lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• 5

  Toss all the vegetables in extra-virgin olive oil and grill the vegetables for 30 minutes, or until golden and soft. Once cool enough to handle, cut the cheeks off the bell pepper, and discard the inner membrane, seeds and stem. Cut all the vegetables into bite-sized pieces.

  350 ˚F / 177 ˚C

  Ingredients

  • 3 Whole Corn, ears

  • 1 Whole bell pepper

  • 1 Medium Medium zucchini, cut into thin strips

  • 2 Large sweet potatoes, cut into rounds

• 6

  Heat a large skillet on the grill and fry cheese slices for a couple minutes on each side or until a golden brown crust is formed. Toss cheese and veggies together. Serve with salsa verde. Enjoy!

  Ingredients

  • 1 Cup sliced halloumi cheese