Preparation: 20 minutes
Cooking: 12 minutes
2 sweet red peppers
1 bunch green onions
olive oil, as needed
salt and freshly ground pepper to taste
2 Tablespoons apple cider vinegar
1/2 cup olive oil
1 Tablespoon minced fresh basil
1 Tablespoon minced fresh oregano
Preheat barbecue medium-high. For salad: cut zucchini into strips and peppers into quarters.
Cut green onions in 2 lengthwise. Quarter tomatoes. Snap or cut off tough bottom part of
asparagus spears. Combine all vegetables in a bowl. Add a thin stream of oil, salt, and
pepper. Toss to coat uniformly. Grill vegetables in the basket or specific wok for the barbeque.
Cool. Cut vegetables into 1-inch pieces and transfer to serving dish. For dressing: pour
vinegar into a small bowl. Stir in oil, basil, and oregano. Drizzle over vegetables. Serve this
salad with chicken brochettes or Ideal Protein chicken soup.