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Grilled Vegetable Salad

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Posted on 2008-05-12

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Grilled Vegetable Salad 2882 views
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1 tsp. fresh rosemary, chopped
1/8 tsp. freshly ground pepper
2-1/2 tsp. olive oil
1 tbsp. raspberry-flavored vinegar
1 clove garlic, minced
2 ears fresh corn, husked
1 small zucchini, cut in half lengthwise
1 small yellow squash, cut in half lengthwise
1 large red bell pepper, cut into quarters
1 medium eggplant, cut in half lengthwise
2 (1/2-inch) slices red onion
1 large, unpeeled tomato, cored and cut in half crosswise
Vegetable cooking spray


Combine rosemary and next 4 ingredients in a bowl; stir with a whisk until blended.

Brush ears of corn and the cut surfaces of the remaining vegetables with half of olive oil mixture, and set aside.

Coat grill rack with cooking spray; place on grill over medium-hot coals.

Place vegetables, cut sides down, on rack.

Cook 5 minutes; brush with remaining olive oil mixture.

Turn vegetables over, and cook an additional 5 minutes or until tender.

Remove from grill; cut each ear of corn into 6 pieces.

Cut each onion slice into quarters.

Cut remaining vegetable pieces in half.




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