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