Meatless Monday Menu

I'm jumping on the Meatless Monday bandwagon. Our diet is about 85% vegetarian to begin with (I just can't shake those damn ribs, steaks and chicken wings :D), but I really like the idea/philosophy behind Meatless Mondays.
So, tonight I made a Grilled Antipasto Salad. The pictures don't even come close to how great it smelled and tasted!!!!

Here goes:

• 3 tomatoes - halfed sideways
• 1 onion - peeled & quarted
• 3 cloves of garlic
• 5 more cloves of garlic :D
• 1 red pepper
• 7-8 mushrooms
• 4-5 kalamata olives - sliced(optional - I had them in the fridge, so I added them)
• 5-6 leaves of romaine - washed and roughly chopped
  
• olive oil
• balsamic vinegar
• kosher salt
• fresh ground pepper
• dijon mustard

Light your grill! :D I use charcoal with a chimney starter, but even with a gas grill it should only take about 20 minutes.

Cut the tomatoes in half and set aside. Quarter the peeled onion and skewer the pieces, add the (3) peeled garlic cloves to the same skewer. Clean and trim the mushrooms and place on a separate skewer. I had some broccoli in the fridge, so I skewered that too.



Mince the remaining garlic in a bowl or mug, add about a cup of olive oil, 1 tsp of the salt, and 1/2-1 tsp of fresh ground black pepper - mix well.

Once the grill is pre-heated and ready, oil the grate and set the red pepper slightly away from the direct heat. Brush the skewers with the garlic/oil mixture on one side, place them oil side down on the grill - watch for flare ups. Brush the other side with more of the mixture, and turn every couple of minutes until lightly browned - or desired doneness. Remove when you think they're done. Rotate pepper until almost completely blackened, then place in a bowl and cover with plastic wrap for 10-15 minutes - makes it easier to peel the skin off. Re-oil the grate, and place the tomatoes cut side down on the grill. Cook for 4-5 minutes and turn, brush with garlic/oil mixture. Cook for a few more minutes, remove.





Don't worry about that half a cauliflower, that's going into tomorrow's curry! ;)

Bust out the bad yellow Pyrex bowl you swiped from Grandma, and start taking things off of the skewers. Quarter the mushrooms, chop up the onions, thinly slice the garlic, chop the tomatoes however thin or thick you like them. Peel and slice the red pepper, add the olives if your using them, and the lettuce. Mix well and set aside.



There should be about half of the garlic/oil mixture left. Add about a spoonful of the dijon and a tbsp of balsamic. Add more salt, pepper and balsamic to taste. Pour enough of the vinaigrette over the salad to coat, but not to drown. Shred some fresh Parm over it and call it yummy!!!!!