Grilled Anti Pasta Salad Recipes

Steps:

• Toss 12 ounces broccolini with 1 tablespoon olive oil and 1 teaspoon kosher salt. Grill over medium-high heat, turning, until crisp-tender, 5 minutes. Transfer to a cutting board and let cool, then chop. Toss two 15-ounce cans white beans (drained and rinsed) with the broccolini, 1/2 cup sliced salami, 1/4 cup chopped hot cherry peppers plus 1 tablespoon brine, 1 tablespoon white wine vinegar and 2 tablespoons olive oil; season with salt and pepper.

Steps:

• Set onion slices on a plate, and brush both sides with olive oil. Season with salt and pepper. Set aside.
• Place remaining vegetables in a bowl, toss with remaining oil and sprinkle in salt and pepper. Mix well, ensuring everything is coated.
• Heat grill to medium. Place onion on one side of grill (it cooks better on its own); on the otehr, place remaining ingredients in a single layer, turning every 2-3 minutes, allowing the vegetables to caramelized.
• It may appear as though the vegetables are burning but a bit of charring add to the flavour. It might be hard to get them off the grill but it is well worth it!
• When vegetables are cooked, place in a large bowl; toss with red wine vinegar and fresh basil. refrigerate 1/2 hour before serving to allow the flavours to blend.