Grilled Root Vegetable Salad with Bacon and Chives
This wonderful vegetable dish is made heartier by the bacon and smokiness that comes from the grill.
Ingredients
- 6 slices turkey bacon, cooked and crumbled
- 1 red bell pepper, roasted, peeled, and diced
- 2 lbs (0.9 kg) mixed root vegetables (such as sweet potatoes, squash, rutabaga, or turnips), peeled and cut into 1/2 inch-thick slices
- 1 medium yellow onion, cut crosswise into 1/2 inch-thick slices
- 1/4 cups (60 ml) chopped fresh chives or scallions
Instructions
- Set the EGG for direct cooking at 350°F/176°C.
- Lightly coat the cooking grid (off the grill) with cooking oil spray and place over the hot fire. arrange the vegetables on the oiled rack.
- Lightly coat the top of vegetables with cooking oil spray. Grill the vegetables until tender, turning once, for about 10 minutes total. Remove from the EGG and let cool for 5 minutes, or until cool enough to handle.
- While the vegetables are grilling, combine the cooked bacon and chives or scallions in a medium bowl.
- When vegetables are cool enough to handle, cut them into 1/2 inch (1 cm) chunks. Add to the bowl and toss gently to combine. Serve immediately.
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