Sarah Glover


BBQ Vegetable Salad with Salsa Verde

Prep Time

20 Minutes

Cook Time

30 Minutes

Effort

Pellets

Signature Pellet Blend

Wood-fired veggies are topped with a tangy, herb-packed salsa verde for the perfect summertime side dish.

Ingredients

How many people are you serving?

2

Units of Measurement:

Salsa Verde

  • 2 Clove garlic

  • 2 Cup fresh flat-leaf parsley leaves

  • 1 Bunch fresh basil

  • 4 Whole fresh mint leaves

  • 1/2 Cup capers

  • 6 Whole gherkins in sweet vinegar

  • 1 Tablespoon chopped anchovies

  • 1 Tablespoon Dijon mustard

  • 3 Tablespoon red wine vinegar

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

main

  • black pepper

  • sea salt

  • 2 Large sweet potatoes, cut into rounds

  • 3 Whole ears corn

  • 1 Whole bell peppers

  • 1 Medium Zucchini, sliced into strips

  • 1 Cup sliced halloumi cheese

Steps

  • 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 Bunch fresh basil

    • 4 Whole fresh mint leaves

    • 1/2 Cup capers

    • 6 Whole gherkins in sweet vinegar

    • 1 Tablespoon chopped anchovies

  • 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.

    Grill350 ˚F

  • 5

    Toss all the vegetables in extra-virgin olive oil and grill the vegetables for 30 mins, 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.

    Grill350 ˚F

    Ingredients

    • 2 Large sweet potatoes, cut into rounds

    • 3 Whole ears corn

    • 1 Whole bell peppers

    • 1 Medium Zucchini, sliced into strips

  • 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