Mojito Grilled Summer Salad

Dinosaur Bar-B-Que
Recipe of the Month
Summer 2010

 

1 lb Portobello mushrooms (stems off and cleaned)
1 lb green zucchini (cut lengthwise in thirds)
1 pt grape tomatoes (cut in half)
1 14 oz bottle Dinosaur BBQ Mojito Marinade
1-2 T. fresh basil (cut in ribbons)
Salt and pepper to taste
2-3 oz goat cheese

1. Take approximately 8 oz Mojito marinade, pour over mushrooms (turned upside down) and cut zucchini and let marinade approximately 1 or up to 4 hours.
2. Adjust grill to med – med high heat and grill mushroom cap side up approximately 3 minutes then flip and cook approximately 5 minutes till softened.
3. Do the same with the zucchini. *Use the left over marinade to baste vegetable. When done let cool a few minutes.
4. Cut vegetables into 1 ¼ - ¾ inch strips then toss with grape tomatoes.
5. Add remaining Mojito sauce basil, salt and pepper.
6. Crumble goat cheese and top salad and serve best at room temperature.

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