Grilled Vegetable Salad

[Guest guest]

Grilled Vegetable Salad

 

1 cup balsamic or herb vinegar

1 tablespoon

olive oil

1 tablespoon water

2 tablespoons shallot, finely chopped

1

teaspoon dried Italian seasoning

1 1/2 teaspoons honey or molasses

1/4

teaspoon salt

1/4 teaspoon black pepper

1/2 pound baby carrots

2 red or

yellow bell peppers

2 zucchini squash

2 yellow squash

1 large sweet

onion

 

Combine first 8 ingredients in a large bowl; stir well and set

aside. Cut vegetables into 1-inch pieces; add to vinegar mixture, tossing to

coat.. Let stand 30 minutes, stirring occasionally. Remove vegetables with a

slotted spoon, reserving vinegar mixture. Place a grilling basket (or foil that

you've folded up sides to form a square, and poked holes in the bottom) on grill

rack, and cover with grill lid. Grill 15 minutes or until crisp-tender, turning

occasionally. Return vegetables to reserved vinegar mixture, tossing gently.

Cover and refrigerate overnight. You can substitute other vegetables, using the

same quantities.

 

 

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