Grilled slapshot salad

Yield: 4 Servings

Measure Ingredient
2 tablespoons Extra virgin olive oil
\N \N Salt and pepper
1½ teaspoon Finely minced garlic; 3 large
3 mediums Zucchini
8 ounces Fresh mushrooms
1 \N Sweet onion
2 \N Ears corn; fresh or frozen
1 tablespoon Sherry vinaigrette; or more to taste, recipe to follow
1 tablespoon Chopped fresh basil; or more to taste

Whisk together the oil, salt, pepper and garlic; divide it between 2- 9"x13" glass pans. Slice the zucchini on the bias into ¼" slices, place slices into one of the glass pans and mix caefully with your hands so that all the zucchini are lightly coated with the oil mixture. Trim the stems of the muxhrooms. Slice the onion horizontally into ¼" slices. Place the mushrooms, onion slices, and corn (defrosted if frozen) into the other glass pan and again mix carfully until all are covered.

Oil and preheat the grill. Preheat the oven to 400 degrees. Place the zucchini on the grill and cook briefly--no longer than 30 seconds--on one side only. Place the zucchini back into their glass pan, cooked side up and put them in the oven while you prepare the rest of the salad (no longer than 10 mins.). Briefly grill the mushrooms, onion slices and corn on all sides, until they have grill marks but are not cooked through. This should only take a few mins. Remove the onion slices and mushrooms and set aside.

Holding each eat of corn perpendicular to the cutting board, slice off the kernels. Remove the zucchini from the oven. Combine all vegetables, pour the vinigrette over the vegetables and carefully stir in the fresh basil.

Serve immediately or chill for no more than 1 hour.

Source The Grilling Season by Diane Mott Davidson Formatted for Mastercook by Carol Floyd--c.floyd@...

Recipe by: Diane Mott Davidson, The Grilling Season Posted to MC-Recipe Digest by Carol & Bob Floyd <c.floyd@...> on Mar 11, 1998

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