Title: Grilled Vegetable Salad
Categories: Salads
Yield: 4 Servings

1 ts Chopped fresh rosemary
1/8 ts Freshly ground pepper
2 1/2 ts Olive oil
1 tb Raspberry-flavored vinegar
1 Clove garlic, minced
2 Ears fresh corn, husked
1 sm Zucchini, (1/4 pound) cut in
-half lengthwise
1 sm Yellow squash, (1/4 pound)
-cut in half lengthwise
1 lg Red bell pepper, cut into
-quarters
1 md Eggplant, (1 pound) cut in
-half lengthwise
2 sl Purple onion, (1/2-inch)
1 lg 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. Yield: 4 servings (serving size: 1/2 cup).

Per serving: 121 Calories; 4g Fat (25% calories from fat); 4g Protein; 22g
Carbohydrate; 0mg Cholesterol; 21mg Sodium

Recipe by: Cooking Light, May/June 1993, page 82

Posted to MC-Recipe Digest V1 #416 by igor@digex.net on Jan 28, 1997.