Grilled Vegetable Salad

Name: Grilled Vegetable Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 ears fresh corn, husked; 1 medium eggplant, cut in half lengthwise (about 1 pound); 1 teaspoon chopped fresh rosemary; 1 clove garlic, minced; 3 teaspoons olive oil; 0 teaspoons freshly ground pepper; 1 inch purple onion; 1 Tbsp raspberry-flavored vinegar; 1 large red bell pepper, cut into quarters; 1 large unpeeled tomato, cored and cut in half crosswise; 1 small yellow squash, cut in half lengthwise (about 1/4 pound); 1 small zucchini, cut in half lengthwise (about 1/4 pound)

Grilled Vegetable Salad is a gluten free and vegan side dish. This recipe serves 4. This recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains around 4g of protein, 4g of fat, and a total of 123 calories. A mixture of olive oil, squash, raspberry-flavored vinegar, and a handful of other ingredients are all it takes to make this recipe so flavorful. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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

Ingredients you will need

Rosemary

Equipment you will use

Whisk

Bowl

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

Ingredients you will need

Corn On The Cob

Vegetable

Olive Oil

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

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Cooking Spray

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Grill

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.

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Vegetable

Olive Oil

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

Ingredients you will need

Corn On The Cob

Equipment you will use

Grill

Cut each onion slice into quarters.

Ingredients you will need

Onion