The trick is to smoke the meat and not make the meat smoke

GRILLED VEGETABLE SALAD

  Date: June 22, 2009
  Favorite: Salads
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I was making MOROCCAN GRILLED CHICKEN SANDWICHES from Fine Cooking Magazine’s special supplement Grilling and this recipe from the same place made a great tasting side dish. Zucchini, eggplant, carrots, scallions, plus radicchio and a yellow pepper were grilled and diced. to this was added some couscous and the salad was topped with a black olive vinaigrette dressing, a squeeze of lemon juice and some fresh herbs. The salad took a while to make, but you can make it ahead and add the final toppings when you are ready to serve it. The salad is worth the effort as it is a wonderful mix of flavors and goes well with most any meal.
Related Photo Entries:
Recipe Source:
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Grilling Magazine-Issue 28
Grilling Magazine Issue 28 (Fine Cooking Magazine):
Grilled Vegetable & Couscous Salad w/ Black Olive Vinaigrette - Page 94
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • SR 19" Locking Tongs