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Categories: Grilled, Salads, Vegetarian

Lawrence Welk Resort's Grilled Vegetable Salad

Lawrence Welk Resort's Grilled Vegetable Salad
Lawrence K. Ho / Los Angeles Times

Dear SOS: Could you possibly obtain the recipe for the grilled vegetable salad served on Thanksgiving Day at the Lawrence Welk Resort Center in Escondido? It's truly an exceptional salad. Chris Smith Aliso Viejo Dear Chris: What a satisfying salad ... Read more

Total time: 1 hour plus 30 minutes chilling | Serves 6


  • 1/2 teaspoon crushed dried thyme
  • 1 teaspoon crushed dried basil
  • 1/4 teaspoon dried rosemary, crumbled
  • 1/2 cup balsamic vinegar
  • 1 cup oil

Step 1Combine the thyme, basil, rosemary and vinegar in a bowl or jar. Slowly beat in the oil to blend well. Makes 1 1/2 cups.


  • 1/2 cup olive oil
  • 1 teaspoon dried thyme, crushed
  • 1 teaspoon dried basil, crushed
  • 1/2 teaspoon dried oregano, crushed
  • 1 teaspoon minced garlic
  • 1/2 teaspoon pepper
  • 1 zucchini
  • 1 (1-pound) piece banana squash
  • 1/2 eggplant
  • 1 red onion
  • 1 red bell pepper
  • 1 green bell pepper
  • Vinaigrette to taste

Step 1Heat the broiler.

Step 2Whisk together the oil, thyme, basil, oregano, garlic and black pepper.

Step 3Slice the zucchini, squash, eggplant and red onion into 3/4-inch-thick slices and place them on a broiling pan. Brush them with the marinade and broil until lightly browned, 2 minutes on each side. (You can also grill the vegetable slices over high heat 2 minutes a side; keep an eye on them so they don't burn.)

Step 4Place the red and green peppers about 4 inches beneath the broiler and broil until their skin begins to blister, turning so all sides char, 12 to 15 minutes. Place the peppers in a resealable plastic bag to steam 10 minutes, then peel them when they're cool enough to handle.

Step 5Dice the zucchini, squash, eggplant, onion and bell peppers into 3/4-inch squares. Drizzle 1/2 cup of the Vinaigrette over the vegetables and toss to coat well. Chill the vegetables at least 30 minutes. Store any remaining Vinaigrette in refrigerator for future use in salads.

Each serving:
255 calories; 5 mg sodium; 0 cholesterol; 23 grams fat; 12 grams carbohydrates; 2 grams protein; 2.31 grams fiber.
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