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SERVES:
6

INGREDIENTS:

• 10-12 one inch thick, 4-inch long slices of baguette


• 1 medium large Vidalia onion, peeled and sliced into 1/2 inch thick discs


• 12 spears asparagus


• 1 pint grape tomatoes


• 6-8 ounces fresh mozzarella cheese, cut into bite size pieces


• 1/3-1/2 cup fresh chopped mint


• Olive oil and salt and pepper for seasoning all grilled items and cheese

• Approx. 1/2 cup extra virgin olive oil


• 3-4 Tbs red wine vinegar


• 1 tsp Dijon mustard


• Pinch red pepper flakes


• 1/2 tsp dried oregano


• 1/2 tsp dried basil

PROCEDURE:

Cut the bread into generous 1-inch thick slices. Brush both sides with olive oil and season with salt and pepper, then peel and slice the Vidalia onion into half inch thick slices, cut off the bottom 2-3 inches of the asparagus and season those with olive oil and salt and pepper.

Chop the fresh mozzarella cheese and chop a good bit of fresh mint and season the mozzarella cheese and grape tomatoes with oil and salt and pepper as well.

Next, combine 2-3 parts extra virgin olive oil with 1 part red wine vinegar, a little dollop of Dijon mustard, a pinch of red pepper flakes and a pinch of dried oregano and dried basil and whisk it up.

You need to cook the vegetables in batches on the grill starting with the bread and tomatoes. It's a good idea to use a grill basket for the tomatoes.

It's okay if the bread has a little char on it. It actually adds a lot of flavor to the salad and then, when both of those things are off of the grill, cook the onions and asparagus until they are tender crisp and a little charred and then it's time to head back into the house.

Chop the bread, asparagus and onions into bite size pieces and toss those into a large mixing bowl with the grape tomatoes, mozzarella cheese and the mint and then dress that with as much of the dressing as you like.

HINTS:

Make up your own version by substituting other vegetables like zucchini, yellow summer squash, eggplant etc.