Grilled Vegetable Salad

[Guest guest]

Shucks... ain't never seen a 21 pound eggplant.... wow....

 

(heh heh heh....).... Mark

 

 

>Grilled Vegetable Salad

>(makes 10 servings)

>

>21-pound eggplants, peeled and sliced into 1/3-inch rounds

>1 1/2pounds fresh asparagus, tough stems ends removed

>4 portobello mushrooms, about 2 pounds cleaned and thickly sliced

>3 zucchini, 9 ounces sliced in 1/2-inch rounds

>3 yellow squash, 9 ounces sliced in 1/2-inch rounds

>olive oil cooking spray

>1/4cup balsamic vinegar

>romaine lettuce leaves

>freshly ground pepper

>fresh basil leaves

>

>Preheat the boiler or grill.

>

>Grill the vegetables in batches, spray with cooking spray, and drizzling

>lightly with some of the vinegar. Transfer each cooked batch to a tray

>and continue until all vegetables are grilled. Allow them to come to

>room temperature.

>Cover a serving platter with the romaine leaves.

>Arrange the vegetables decoratively on the romaine. Grind fresh pepper

>over the vegetables and garnish with basil leaves. Serve at room

>temperature.

>

>

>

>

>

[Guest guest]

Grilled Vegetable Salad

 

1 cup balsamic or herb vinegar

1 tablespoon olive oil

1 tablespoon water

2 tablespoons shallot, finely chopped

1 teaspoon dried Italian seasoning

1 1/2 teaspoons honey or molasses

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 pound baby carrots

2 red or yellow bell peppers

2 zucchini squash

2 yellow squash

1 large sweet onion

 

Combine first 8 ingredients in a large bowl; stir well

and set aside. Cut vegetables into 1-inch pieces; add

to vinegar mixture, tossing to coat. Let stand 30

minutes, stirring occasionally. Remove vegetables with

a slotted spoon, reserving vinegar mixture. Place a

grilling basket (or foil that you've folded up sides

to form a square, and poked holes in the bottom) on

grill rack, and cover with grill lid. Grill 15 minutes

or until crisp-tender, turning occasionally. Return

vegetables to reserved vinegar mixture, tossing

gently. Cover and refrigerate overnight. You can

substitute other vegetables, using the same quantities.

 

 

 

______________________________\

____

Food fight? Enjoy some healthy debate

in the Answers Food & Drink Q & A.

http://answers./dir/?link=list & sid=396545367