Grilling more than meat, check out this grilled salad!



When people fire up their grill, chances are better than not that there's some kind of meat going on the grates. But Chef Greg Leon shows the Real Milwaukee team, you can grill vegetables.



Catalan Escalivada

(Grilled Fennel, Pepper, Onion and Tomato Salad)

Serves 4


    Coat vegetables with oil and place in the pre heated grill.

    Cook vegetables for approximately 30 min - Toamatoes and Peppers might take a bit less of time. Remove Onions, Fennel and Tomatoes to a bowl to cool

    Once peppers are blackened and blistered remove to a bowl, cover with plastic wrap and let sit for about 15 min.

    Once the vegetables have all cooled, remove the skin, seed the peppers and tomatoes.

    Cut all vegetables into strips and mix together in a bowl with the Olive oil and Vinegar - Season with Salt and Pepper.

    Let vegetables marinate for about 30 min before serving