Grilled vegetable salad

Yield: 6 servings

Measure Ingredient
⅓ cup White balsamic vinegar
2 tablespoons Olive oil
2 Shallots, finely chopped
1 teaspoon Dried Italian seasoning
¼ teaspoon Salt
¼ teaspoon Pepper
1½ teaspoon Molasses
½ pounds Carrots, scraped
2 Zucchini
2 Yellow squash
1 large Onion
1 Sweet red bell pepper
1 Sweet yellow bell pepper

Combine the vinegar, olive oil, shallots, Italian seasoning, salt, pepper and molasses in a large bowl. Set aside. Cut the vegetables into large pieces and add to the vinegar mixture. Toss to coat. Let stand for 30 minutes, stirring occasionally. Drain the vegetables, reserving the vinegar mixture. Arrange in a grill basket. Cook over hot coals (350F to 400F), using a grill lid, for 15 to 20 minutes, turning occasionally. Return the cooked vegetables to the reserved vinegar mixture and toss gently. Cover and refrigerate overnight.

Makes 6 (1-cup) servings. Per serving: 103 calories (40% from fat); 4.9 g fat (.7 g saturated); 0 mg cholesterol; 116 mg sodium; 14⅗ g carbohydrate; 3 g fiber; 2.3 g protein. [Margaret Jordan; Birmingham, Alabama] [1994's Top-Rated Recipes; Southern Living; December 1994] Posted by Fred Peters.

Submitted By FRED PETERS On 01-06-95

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