Grilled Vegetable Salad

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* Exported from MasterCook *

 

Grilled Vegetable Salad

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Salads Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1 teaspoon chopped fresh rosemary

1/8 teaspoon freshly ground pepper

2 1/2 teaspoons olive oil

1 tablespoon raspberry-flavored vinegar

1 clove garlic -- minced

2 ears fresh corn -- husked

1 small zucchini -- cut in half

lengthwise (about 1/4 pound)

1 small yellow squash -- cut in half

lengthwise (about 1/4 pound)

1 large red bell pepper -- cut into quarters

1 medium eggplant -- cut in half

lengthwise (about 1 pound)

2 slices purple onion -- (1/2-inch)

1 large , unpeeled tomato, cored and cut in half

crosswise

Vegetable cooking spray

 

1 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.

 

2 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. Yield: 4

servings (serving size: 1/2 cup).

 

 

 

 

 

 

 

 

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NOTES : From SDA-veg-recipes