1 zucchini, sliced
1 yellow pepper, cut into strips
1 red pepper, cut into strips
1 pint Baby Bella mushrooms, sliced
1 red onion, sliced
3 tablespoons olive oil
1/2 teaspoon garlic powder
1 garlic clove, crushed
Salt and pepper to taste
Juice of 1/2 fresh lemon
1 (8-ounce) bag Romaine lettuce
¼ cup shredded mozzarella cheese
¼ cup crumbled feta cheese
Cilantro-Lime Vinaigrette:
¼ cup fresh lime juice (about 2 to 3 juicy limes)
¼ cup white wine vinegar
3 to 4 garlic cloves
Kosher or sea salt to taste
Coarse black pepper to taste
¼ cup sugar
1 cup canola oil
1 tablespoon roughly chopped cilantro, stems removed (or dried cilantro)
1. Preheat oven to broil. Place an oven rack 4 to 5 inches from the broiler flame.
2. On a rimmed baking sheet, toss zucchini, peppers, mushrooms, and onion with olive oil, garlic powder, garlic, salt, and pepper. Make sure all the surfaces are evenly coated, then spread in an even layer. Place baking sheet on prepared rack and broil vegetables for about 7-8 minutes per side, until vegetables are slightly charred on the outside. Remove some of the vegetables if they become charred before others are finished cooking.
3. Prepare the dressing. In a food processor or using an immersion blender combine lime juice, vinegar, garlic, salt, pepper and sugar. Blend until ingredients are completely combined. With the blender running, add the oil in a steady stream. Add cilantro and blend until the cilantro has broken down but still maintains some of its texture.
4. Assemble the salad. In a large bowl, combine lettuce, warm roasted vegetables, and shredded mozzarella cheese. Top with feta cheese.
Yield: serves 4 to 6
For more great recipes, check out this weeks issue of Whisk by Ami
