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

Related recipes