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  • Grilled Vegetable Salad

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    Grilled Vegetable Salad
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 tsp Minced fresh rosemary
    • 1/8 tsp Freshly grnd pepper
    • 2 1/2 tsp Extra virgin olive oil
    • 1 Tbsp. Raspberry-flavored vinegar
    • 1 x Clove garlic, chopped
    • 2 x Ears fresh corn, husked
    • 1 sm Zucchini, (1/4 lb.) cut in half lengthwise
    • 1 sm Yellow squash, (1/4 lb.) cut in half lengthwise
    • 1 lrg Red bell pepper, cut into quarters
    • 1 med Eggplant, (1 lb.) cut in half lengthwise
    • 2 slc Purple onion, (1/2-inch)
    • 1 lrg Unpeeled tomato, cored and cut in half crosswise Vegetable cooking spray

    Directions

    1. Combine rosemary and next 4 ingredients in a bowl; stir with a whisk till blended. Brush ears of corn and the cut surfaces of the remaining vegetables with half of extra virgin olive oil mix, and set aside.
    2. Coat grill rack with cooking spray; place on grill over medium-warm coals.
    3. Place vegetables, cut sides down, on rack. Cook 5 min; brush with remaining extra virgin olive oil mix. Turn vegetables over, and cook an additional 5 min or possibly till tender. Remove from grill; cut each ear of corn into 6 pcs. Cut each onion slice into quarters. Cut remaining vegetable pcs in half.
    4. Yield: 4 servings (serving size: 1/2 c.).

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