Grilled Veggie Salad

Here is a simple restaurant copycat recipe for California Pizza Kitchen's Grilled Vegetable Salad.  This is so easy to make you will wonder why you haven't made this at home in your own kitchen.  Read on to find out what ingredients are needed.

CPK Vegetable Marinade

Make a marinade of:

• 6 Tbsp of Olive Oil
• 1 1/2 tsp Soy Sauce
• 3/4 tsp cumin
• 1/4 tsp cayenne pepper

Combine in a bowl big enough to hold all the vegetables.

Vegetables to Grill

• Eggplant
• Asparagus
• Zucchini
• Scallions
• Corn

Cut up the vegetables and marinate for at least 30 minutes.Grill until done.  I like to use my George Foreman grill because it makes the job quick and easy!

Make the Salad Dressing

This is a light and healthy Dijon balsamic vinaigrette dressing for the salad.

You will need:

• 1 1/2 cups of balsamic vinegar
• 1 1/4 cups of olive oil
• 2 Tbsp Dijon mustard
• 1 T chopped garlic
• salt and pepper to taste

Toss the Salad

1. Tear up Romaine lettuce on a plate.
2. Add your grilled vegetables.
3. Drizzle on the vinaigrette.
4. Garnish with sun dried tomatoes and sliced avocado.

NOTE:  CPK serves the lettuce chilled so if you want to copy this dish exactly.  Toss the lettuce with the vinaigrette and put in the refrigerator before serving.

Make it a Meal

The California Pizza Kitchen restaurant also offers this dish with the following proteins:

• Grilled Chicken
• Grilled Salmon
• Grilled Shrimp

Make a separate batch of the marinade if you want these.Grill until done on your George Foreman grill.