Hot & Cold Grilled Salad

For me the absolute best part of the change of seasons is the change of food. Because of where we live, we are actually “fortunate” enough to be able to get our hands on everything all year round. However, we don’t crave light foods in the winter any more than we desire bone-sticking dishes in the summer. When it comes to summer, light and flavorful is the ticket, and nothing says shouts it louder than deliciously grilled salads. Did she say grilled salads? YES! The following is my favorite and even my husband, a self-proclaimed tofu-phobe is a convert – of course you can substitute any number of things. Any left over meat or chicken or anything you have on hand will make a great addition as will any and all vegetable: corn – magnificent, radicchio – ridiculously good, leeks – love ‘em, bok choy – oh boy… You get the picture. The mind wanders, the mouth waters.

If you don’t have an outdoor grill, any countertop variety will do nicely.

Hot & Cold Grilled Salad
2 yams, peeled and cut into ¼ inch slices
1 large eggplant, cut into ¼ inch slices
1 zucchini, cut into ¼ inch slices
1 yellow squash, cut into ¼ inch slices
2 portabello mushrooms – or a big handful of button mushrooms
1 each yellow and red peppers, cut in half and deseeded
1 package Extra Firm Tofu (or other protein if you like)
3 beautiful tomatoes – any kind
2 kirby cucumbers
salad greens – I like romaine lettuce

Marinade
4 cloves garlic, minced
1 inch fresh ginger, minced
¼ cup sesame oil
¼ cup Tamari
¼ cup olive oil - reserve
freshly ground black pepper
sea or kosher salt

1. Combine marinade ingredients except olive oil
2. Brush vegetables lightly with marinade (you can use a brush, your fingers, or even just a quick dip) and grill until soft
3. Toss salad greens with tomatoes, cucumbers and grilled vegetables
4. Add olive oil to remaining marinade and dress salad

IMPORTANT NOTE:
If you are using any kind of animal protein, you cannot use remaining marinade for the dressing. In that case, make a little extra in the beginning and then reserve it.