Roasted summer vegetable salad

Yield: 1 servings

Measure Ingredient
1 Ear corn - grilled; shucked, and cut
; off the cob
1 Red pepper - roasted; peeled, and cut
; into a 1/2-inch
; dice
1 Tomato - grilled; peeled, seeded, and
; cut into a 1/2-inch
; dice
2 Zucchini or other summer squash - cut; grilled, and cut
; into 1/2-inch slices, into 1/2-inch dice
1 tablespoon Lime juice
1 tablespoon Lemon juice
2 tablespoons White wine vinegar
2 ounces Extra virgin olive oil
Salt and pepper

Combine all ingredients. Marinate for 30 minutes. Adjust seasonings to taste.

Yield: 4 servings

Converted by MC_Buster.

Per serving: 513 Calories (kcal); 57g Total Fat; (96% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11½ Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9361 Converted by MM_Buster v2.0n.

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