Charred Broccoli Salad

Enjoy local veggies in season – they taste even sweeter when grilled. This salad can be made up to 1 day ahead.

Preparation Time: 20 minutes

Grilling Time: 15 to 20 minutes

Serves: 6

Ingredients:

•1 head Ontario Broccoli, trimmed (about 1-1/2 lbs/750 g)

•1 Ontario Red Onion, sliced crosswise (1/2-inch/1 cm thick)

•1 cob Ontario Corn, husked

•2 tbsp (25 mL) olive oil

•Salt and freshly ground pepper

•1 large Ontario Tomato, cut into chunks

•1/2 cup (125 mL) crumbled Ontario Feta Cheese (about 2 oz/60 g)

Dressing:

•1/4 cup (50 mL) red wine vinegar

•1/3 cup (75 mL)  olive oil

•3/4 tsp (4 mL) dried oregano leaves

•1/2 tsp (2 mL) each sugar and dry mustard

•1/4 tsp (1 mL) each salt and freshly ground black pepper

Preparation Instructions:

– Remove most of the thick stalk from broccoli and cut in half lengthwise. Brush broccoli, onion and corn evenly with 2 tbsp (25 mL) oil; season with salt and pepper.

– Grill vegetables over medium heat, turning occasionally, until broccoli, onion and corn are lightly charred and tender-crisp; about 15 to 20 minutes. Remove pieces as they

  are cooked; set aside to cool slightly.

– Dressing: In small bowl whisk together vinegar, oil, oregano, sugar, mustard, salt and pepper.

– Chop broccoli into florets, discarding any remaining tough stalk. Coarsely chop onion and remove corn kernels from cob. Combine grilled vegetables with tomato in large

    serving bowl. Drizzle with a little of the dressing, sprinkle with feta; cover and refrigerate salad and reserved dressing. Serve at room temperature with reserved dressing.

Nutritional Information:

1 Serving:

•Protein: 6 grams

•Fat: 20 grams

•Carbohydrate: 16 grams

•Calories: 258

•Fibre: 4 grams

• Sodium: 330 mg