Blackstone Asparagus Panzanella Salad
Blackstone Asparagus Panzanella Salad has asparagus, tomatoes, and mushrooms cooked on the griddle tossed with balsamic and cubed bread
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/2 tablespoon Italian seasoning
- kosher salt, pepper
- 1 pound cherry or grape tomatoes
- 1 pound asparagus cut into 2 inch pieces
- 8 oz sliced portobello mushrooms
- 1/2 to 1 loaf garlic bread (depending on how much bread you would like in the salad)
- cooking oil of choice
- 6 oz crumbled goat cheese or feta cheese
Instructions
- Put the olive oil, balsamic vinegar, Dijon mustard, honey, Italian seasoning, kosher salt, and pepper in a Mason jar. Put the lid on the jar and shake until the dressing is evenly combined.
- Put the tomatoes, asparagus pieces, and sliced mushrooms in a bowl. Add a few spoonfuls of the balsamic vinaigrette along with more kosher salt and pepper, toss until combined.
- Bake the garlic bread according to package directions and let it cool while cooking the veggies on the Blackstone.
- Preheat the Blackstone to medium heat for several minutes. Add some cooking oil of choice and the tomatoes, asparagus pieces, and sliced mushrooms.
- Cook 8 to 10 minutes stirring a few times and flipping with hibachi spatulas. Remove the veggies from the Blackstone and place back into the bowl.
- Let the veggies cool slightly while you cube the garlic bread. When ready to serve add the garlic bread cubes to the bowl. Toss with more of the balsamic vinaigrette and top with the goat cheese.