A hearty grilled vegetable salad with zucchini, summer squash, red onions and rye berries.
1 1/4 cups cooked rye berries (see below)
1 large red onion, peeled and cut into ½ inch thick rounds
3 medium zucchini and/or yellow summer squash cut on the bias into ½ inch thick slices
⅓ cup extra-virgin olive oil, plus more for brushing vegetables
Coarse salt and freshly ground pepper
1 garlic clove, minced
2 tablespoons red wine vinegar
⅓ cup chopped sun-dried tomatoes
2 tablespoons chopped kalamata olives
¼ cup chopped fresh basil, plus whole basil leaves for garnish
¼ cup sliced almonds, toasted
Heat the grill. Place the onion rounds, zucchini and summer squash on a baking sheet in a single layer. Brush with olive oil and season with salt and pepper.
When grill is heated, clean and oil the grates. Place vegetables on the grill and cook until grill marks appear and vegetables are tender, about 3-4 minutes per side.
To assemble salads, place a few slices of summer squash on the bottom of the plate and spoon on a little vinaigrette. Follow with a spoonful of rye berries. Add a few more grilled vegetables on top. Drizzle with a little more vinaigrette. Sprinkle almonds on top, garnish with basil leaves if desired and serve.
To cook rye berries: Place 1/2 cup rye berries in a bowl with plenty of cold water. Cover and soak overnight at room temperature. Drain and rinse. Bring a medium size pot of water to a boil. Add salt. Add rye berries. Simmer vigorously until grains are pleasantly tender but still have a little bite to them, about 50-60 minutes. Drain and set aside to cool slightly.
*Feel free to substitute farro, barley or wheat berries for the rye berries if you can’t find them. Cooking times will vary.
Keywords: zucchini, summer squash, grill, salad,