Grilled vegetale salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Red onion; cut into 3/4-inch thick slices |
| 1 | medium | Eggplant; cut crosswise into 1-inch thick slices |
| 2 | larges | Red sweet peppers; cut into 3/4 inch thick rings |
| 1 | medium | Zucchini; sliced lengthwise into 1/4 inch slices |
| 1 | medium | Yellow squash; sliced lengthwise into 1/4 inch slices |
| 6 | Thin asparagus spears | |
| ¼ | cup | Olive oil |
| Fresh ground pepper;, to taste | ||
| Salt; (optional), to taste | ||
| 6 | cups | Torn mixed greens (such as mesclun mix) |
| ¼ | cup | Balsamic vinegar |
| ¼ | cup | Snipped fresh basil |
Directions
Brush the prepared vegetables with olive oil and sprinkle each side with pepper and salt, if desired. Lay vegetables perpendicular to wires on the rack of an uncovered grill directly over medium to -medium-hot coals. Grill onion, eggplant, and pepper rings for 8 to 10 minutes. Grill zucchini, squash, and asparagus for 5 to 6 minutes or til crisp-tender, turning occassionally. Arrange vegetables on torn mixed greens. Splash with balsamic vinegar and top with basil. Makes 6 side-dish servings. Typed by Ethel Snyder <essie49@...> Date: Sept. 21, 1997 Recipe by: Better Homes and Gardens magazine -- May 1997 Posted to MC-Recipe Digest V1 #795 by essie49@... (Ethel R Snyder) on Sep 21, 1997