LOCATION: Recipes >> Outdoor Cooking >> Grilled Veggies 06
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Grilled Veggies 06
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Grilled Vegetable Salad
Yield: 4 servings
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 (1/2-inch) slices purple onion
1 large, unpeeled tomato, cored and cut in half crosswise
Vegetable cooking spray
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. Yield: 4 servings
(serving size: 1/2 cup).
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