Olivia's Organics

Grilled Vegetable Salad

An assorted rainbow of colors and flavors.

Yield: 4-6 Servings


Slice the zucchini, onion and peppers in large sections. Slice the mushroom in one-inch slices.  Toss the veggies in olive oil until all are well coated, and season with salt and pepper. Grill until beginning to char (or roast on a sheet pan for 20 minutes at 400° F).

On a large platter, layer the Spring Mix, cooked quinoa and grilled vegetables and gently mix together. Top with feta cheese and drizzle with dressing.