Title: Grilled Vegetale Salad
Categories: Salads
Yield: 6 Servings

1 md Red onion; cut into 3/4-inch
-thick slices
1 md Eggplant; cut crosswise into
-1-inch thick slices
2 lg Red sweet peppers; cut into
-3/4 inch thick rings
1 md Zucchini; sliced lengthwise
-into 1/4 inch slices
1 md Yellow squash; sliced
-lengthwise into 1/4 inch
-slices
6 Thin asparagus spears
1/4 c Olive oil
Fresh ground pepper;, to
-taste
Salt; (optional), to taste
6 c Torn mixed greens (such as
-mesclun mix)
1/4 c Balsamic vinegar
1/4 c Snipped fresh basil

Brush the prepared vegetables with olive oil and sprinkle each side with
pepper and salt, if desired. Lay vegetables perpendicular to wires on the
rack of an uncovered grill directly over medium to -medium-hot coals. Grill
onion, eggplant, and pepper rings for 8 to 10 minutes. Grill zucchini,
squash, and asparagus for 5 to 6 minutes or til crisp-tender, turning
occassionally. Arrange vegetables on torn mixed greens. Splash with
balsamic vinegar and top with basil. Makes 6 side-dish servings. Typed by
Ethel Snyder Date: Sept. 21, 1997

Recipe by: Better Homes and Gardens magazine -- May 1997

Posted to MC-Recipe Digest V1 #795 by essie49@juno.com (Ethel R Snyder) on
Sep 21, 1997