Grilled Vegetable Salad with Chicken

This recipe could also be called the Use-It-Up Grilled Salad. I was cooking for one tonight and decided to clean out the refrigerator. You know how sometimes you buy vegetables with the best intentions of using them and then they're still hanging around a week or more later? Well, this recipe uses a combination of those veggies and some leftover from last week's CSA basket. You should not have to do any shopping for this meal, unless you are super efficient and never have any excess meat or veggies. I listed my ingredients below, which were delicious!  But I'm not even going to include these on this week's shopping list because the whole point is NOT to shop for this meal. Anything goes! Use any leftover animal protein you have on hand; I used rotisserie chicken, which is usually plentiful in my refrigerator. I topped my salad with a prepared olive muffalata, but it would be just as good with a drizzle of great balsamic and some olive oil or home-made olive tapenade. I made enough for 2 people and had the leftovers with my eggs for breakfast.

Serves 2.

Ingredients
4 radishes, sliced lengthwise
1 leek, sliced in 1/4 inch pieces
1 large cauliflower flowerette, sliced lengthwise
1 large broccoli flowerette, sliced lengthwise
1/4 large zucchini, sliced crosswise
1 small bunch bok choy, sliced crosswise
1 small red pepper, cored, seeded, and roughly chopped
4 baby carrots, sliced lengthwise
1-2 cups rotisserie chicken or the cooked meat of your choice
olive or coconut oil
freshly ground black pepper
sea salt

Preparation

1. Preheat griddle to 375 degrees F (or a large skillet over medium-high heat).
2. Warm about 1 Tbsp oil on the surface. Add vegetables and saute for about 5-7 minutes or until lightly charred and crisp tender. Just before the veggies are done, add cooked meat and stir gently to combine and heat throughout.
3. Transfer to individual serving bowls and top with olive muffalata or the topping of your choice.