|
Grilled Vegetable Salad
Ingredients:
- 1 tsp. fresh
rosemary, chopped
- 1/8 tsp. freshly ground pepper
- 2-1/2 tsp.
olive oil
- 1 tbsp. raspberry-flavored vinegar
- 1 clove garlic,
minced
- 2 ears fresh corn, husked
- 1 small zucchini, cut in
half lengthwise
- 1 small yellow squash, cut in half lengthwise
- 1 large red bell pepper, cut into quarters
- 1 medium
eggplant, cut in half lengthwise
- 2 (1/2-inch) slices red onion
- 1 large, unpeeled tomato, cored and cut in half crosswise
- Vegetable cooking spray
Instructions:
- Combine rosemary
and next 4 ingredients in a bowl; stir with a whisk until blended.
- Brush ears of corn and the cut surfaces of the remaining vegetables
with half of olive oil mixture, and set aside.
- Coat grill rack with
cooking spray; place on grill over medium-hot coals.
- Place
vegetables, cut sides down, on rack.
- Cook 5 minutes; brush with
remaining olive oil mixture. Turn vegetables over, and cook an
additional 5 minutes or until tender.
- Remove from grill; cut each
ear of corn into 6 pieces.
- Cut each onion slice into quarters.
- Cut
remaining vegetable pieces in half.
Summer and BBQ Recipes @ Holidays on the Net (www.holidays.net)
|
