Go Back
California Pizza Kitchen Grilled Vegetable Salad Recipe
Print Pin Recipe

California Pizza Kitchen Grilled Vegetable Salad Recipe

Make our California Pizza Kitchen Grilled Vegetable Salad Recipe at home. With our Secret Restaurant Recipe your Grilled Vegetable Salad will taste just like California Pizza Kitchen.
Prep Time1 hour 30 minutes
Active Time25 minutes
Total Time1 hour 55 minutes
Course: Lunch, Salad
Cuisine: American
Keyword: California Pizza Kitchen, Salad

Ingredients

  • California Pizza Kitchen Dijon Balsamic Vinaigrette (See Box Below for a Link to this Recipe) or Salad Dressing or Vinaigrette, store bought or homemade, of choice

California Pizza Kitchen Vegetable Marinade

  • 6 tablespoons Extra Virgin Olive Oil
  • 1 1/2 teaspoons Soy Sauce
  • 3/4 teaspoon Cumin
  • 1/4 teaspoon Cayenne Pepper

Grilled Vegetables

  • 1 Eggplant sliced into 1/2-inch thick slices and then cut into quarters
  • 1 bunch Asparagus tough bottom ends cut off
  • 1 Zucchini sliced thin
  • 1 bunch Scallions roots trimmed off and cut into 2-inch pieces
  • 1 cup Corn Kernels or, to make it much easier on yourself, 1 box frozen Roasted Corn Kernels, thawed

Salad

  • 2 ripe Avocados
  • 1 large head Romain Lettuce torn into bite-sized pieces
  • 1/2 cup Sun-Dried Tomatoes in Oil drained and chopped into small pieces

Instructions

  • Prepare California Pizza Kitchen Dijon Balsamic Vinaigrette according to the recipe linked to in the Box below.
  • In a large bowl (you will be adding the vegetables in a few minutes, so make sure it is large enough to hold them) add 6 tablespoons extra virgin olive oil, soy sauce, cumin and cayenne. Whisk to combine. Set aside.
  • Place prepared eggplant, asparagus, zucchini and scallions in the marinate. If using unroasted corn, add these, too.
  • Allow to marinate on the counter for at least 30 minutes.
  • Preheat a grill to medium hot. (Alternately, use an indoor grill, like a George Foreman)
  • Remove vegetables from marinade and place in a grilling pan or basket with holes small enough to hold the corn, if using, and all other pieces.
  • Place pan or basket on grill and roast, shaking frequently, until all vegetables have a nice roasted char.
  • Remove from grill. Place on a plate and set aside.
  • Starting at the top, with a very sharp knife, cut down into each avocado until you hit the pit. Cut completely around the avocado, top to bottom, touching the pit the entire time.
  • Pull the two halves of the avocado apart and remove the pit with a spoon.
  • Use the spoon to scoop the avocado out of the skin. Cut into large bite-sized chunks. Set aside briefly.
  • Mound Romaine lettuce in 2 large or 4 medium-sized bowls or plates.
  • Scatter grilled vegetables equally over top of each salad.
  • Cover each salad with avocado chunks.
  • Sprinkle with sun-dried tomatoes.
  • Drizzle with prepared California Pizza Kitchen Dijon Balsamic Vinaigrette.
  • Serve immediately.

Follow Us to Get ALL of Our Latest Recipes

.