Grilled Vegetable Salad - 1

Recipe Ingredients

1 teaspoon	5ml	Fresh rosemary - chopped
1/8 teaspoon	0.6ml	Freshly ground pepper
2 1/2 teaspoons	12ml	Olive oil
1 tablespoon	15ml	Raspberry-flavored vinegar
1		Garlic - minced
2		Fresh corn - husked
1		Zucchini (1/4 pound) - cut in half (small)
		Lengthwise
1		Yellow squash (1/4 pound) - cut in half (small)
		Lengthwise
1		Red bell pepper - cut into quarters (large)
1		Eggplant (1 pound) - cut in half (medium)
		Lengthwise
2		Purple onion (1/2-inch)
1		Tomato - unpeeled, cored, (large)
		Cut in half crosswise
		Vegetable cooking spray

Recipe Instructions

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. Yield: 4 servings (serving size: 1/2 cup).

Source:
Cooking Light, May/June 1993, page 82

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