Ingredients
Dressing:
2 full heads garlic
1 Tablespoon GOLDEN BLOSSOM HONEY
1/4 cup lemon juice
2 Tablespoons olive oil
1/3 cup Italian parsley leaves
salt and pepper
Salad:
4 Tablespoons olive oil
salt and pepper to taste
1 eggplant, sliced 1/2 inch thick
2 zucchini, sliced in strips 1/4 inch thick
4 portobello mushrooms caps, whole
2 red bell peppers, seeded, cut in quarters lengthwise
1 large onion, sliced 1/2 inch thick
4 red potatoes, sliced in half lengthwise and parboiled until tender
1 head romaine lettuce
Honey Tips
Honey Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
Directions
Preheat oven to 375°.
Dressing:
Remove as much papery skin from the garlic as possible without breaking off cloves. Wrap each head in foil, with a teaspoon of water added before sealing tightly. Bake for one hour. Remove from oven and let cool.
In a blender or food processor, squeeze garlic out of each clove and discard peel. Add honey, lemon juice and oil. Puree. Add parsley and process until thick and creamy.
Salad:
Place vegetables in a large bowl and toss with olive oil, salt and pepper. Grill about 5-8 minutes per side over medium high heat, being careful not to burn. Place on plate and let cool.
Remove skin of red pepper. Slice vegetables into bite size pieces.
In a large bowl, toss romaine lettuce leaves with half the dressing. Place in individual bowls and top with grilled vegetables (drizzle with additional dressing if desired). Serve with freshly grated parmesan cheese.
Serves: 6
Dressing:
Remove as much papery skin from the garlic as possible without breaking off cloves. Wrap each head in foil, with a teaspoon of water added before sealing tightly. Bake for one hour. Remove from oven and let cool.
In a blender or food processor, squeeze garlic out of each clove and discard peel. Add honey, lemon juice and oil. Puree. Add parsley and process until thick and creamy.
Salad:
Place vegetables in a large bowl and toss with olive oil, salt and pepper. Grill about 5-8 minutes per side over medium high heat, being careful not to burn. Place on plate and let cool.
Remove skin of red pepper. Slice vegetables into bite size pieces.
In a large bowl, toss romaine lettuce leaves with half the dressing. Place in individual bowls and top with grilled vegetables (drizzle with additional dressing if desired). Serve with freshly grated parmesan cheese.
Serves: 6
