Kosher salt and freshly ground black pepperto taste
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Instructions
Preheat oven to 400 degrees F.
In a small bowl, whisk together olive oil, garlic, lemon juice, oregano and basil; season with salt and pepper, to taste.
Thread tomatoes, bell peppers, onion and squash onto skewers. Place skewers onto a baking sheet. Brush olive oil mixture onto the skewers and let sit for 10-15 minutes.
Place into oven and roast until tender, about 10-12 minutes.*
This delicious and easy salad packs tons of flavor into an easy to make ahead and pack and go dish. Based on Thai and Vietnamese dishes, this salad is a perfect replacement to the grilled chichen salad standby. The steak can be served hot or cold, either way it is sure to become a favorite.
Mix all ingredients together and coat steak well.
Cover and marinade in the refrigerator as long as possible (preferably overnight) turning the meat several times.
For the Dressing
Blend all ingredients in a blender or food processor
For the Salad
Slice steak as thinly as possible
Layer the lettuce, cucumbers, onions (and any other veggies you wish to add)
Top with rice and sliced steak
Add dressing and toss
Working on getting more whole grain into your diet? Try this one out. You can use whatever grain you have in your cupboard and whatever fresh herbs you have in your garden!
Rinse the grains and add them to the boiling water. Reduce heat and simmer for about 45 minutes. Drain and cool.
Combine with the olives, cheese, vegetables and herbs.
Whisk dressing ingredients together. Add to everything else and mix.
Refrigerate for at least an hour. Serve on a bed of lettuce or whatever greens you have in the garden and garnished with sprigs of oregano and parsley.