Grilled Vegetable Salad

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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