Grilled Vegetable Salad

This is a full-meal salad that is quickly made on the barbecue or a grill pan.

It can also be an accompaniment to a barbecue meal, in which case the orange juice in the salad dressing will counteract the negative effects of eating grilled meat.

As you know, oranges are a great source of Vitamin C, the primary water-soluble antioxidant in the body. Vitamin C protects against free radicals in the watery environment both inside and outside of cells. This is especially useful in the digestive tract where there is a high turnover rate of cells - Vitamin C intake is linked to a decreased risk of colon cancer. It also prevents cholesterol from oxidizing.

Of course, I don't eat barbecued meat, so I enjoy this salad for its taste, not its health benefits.

Grilled Vegetable Salad
1 bunch fresh asparagus
1 red pepper, cut in quarters
4 tbsp olive oil, divided use
4 slices baguette
1/4 cup orange juice (from 1 orange)
2 tbsp thyme leaves
2 tsp mustard
green leaf lettuce

Grill the asparagus (click here for instructions). When it's done, remove from grill.

Toss the red pepper in 1 tbsp olive oil and sprinkle with salt and pepper to taste. Grill, turning occasionally, until tender, about 10 minutes. Brush bread with remaining olive oil and grill until lightly browned, about 3 minutes per side.

Set everything aside to cool while you prepare the dressing. Whisk together orange juice, thyme, mustard, and 2 tbsp olive oil. Season with salt and pepper to taste.

Cut asparagus and red peppers into bite-sized pieces. Toss with enough dressing to lightly coat. Arrange lettuce on a serving plate and place tossed vegetables on top. Serve with toasted baguette and the extra dressing on the side.

Serves 2-3.