Thursday, June 14, 2007

Grilled Vegetable Salad

Grilled Vegetable Salad

Ingredients
1 medium red onion, cut into 3/4-inch-thick slices
1 medium eggplant, cut crosswise into 1-inch-thick slices
2 large red sweet peppers, cut into 3/4-inch-thick rings
6 thin asparagus spears, trimmed
1 medium zucchini, sliced lengthwise into 1/4-inch slices
1 medium yellow squash, sliced lengthwise into 1/4-inch slices
1/4 cup olive oil
6 cups torn mixed greens
1/4 cup snipped fresh basil
1/4 cup balsamic vinegar
Directions
1. Brush vegetables with olive oil and, if desired, sprinkle each side with freshly ground pepper and salt. Lay vegetables perpendicular to wires on rack of an uncovered grill directly over medium to medium-hot coals. Grill onion, eggplant, and pepper rings for 8 to 10 minutes. Grill asparagus, zucchini, and yellow squash for 5 to 6 minutes or until crisp-tender, turning occasionally.
2. Arrange vegetables on mixed greens. Drizzle with vinegar and sprinkle with basil. Makes 6 side-dish servings.
To use an indoor grill: Preheat indoor electric grill. Brush vegetables with olive oil and, if desired, sprinkle with salt and freshly ground black pepper. Place vegetables on the grill rack. (If necessary, cook vegetables in batches.) If using a covered grill, close lid. Grill until vegetables are crisp-tender. (For a covered grill, allow 4 to 5 minutes. For an uncovered grill, allow 8 to 10 minutes for eggplant, sweet peppers, and onion, and 5 to 6 minutes for asparagus, zucchini, and yellow squash, turning occasionally to cook evenly.) Serve as above.

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