Recipe - Grilled Slapshot Salad

2 tablespoon Extra virgin olive oil
Salt and pepper
1 One half teaspoon Finely minced garlic; 3
large
3 md Zucchini
8 ounce Fresh mushrooms
1 Sweet onion
2 Ears corn; fresh or frozen
1 tablespoon Sherry vinaigrette; or more
to taste, recipe to follow
1 tablespoon Chopped fresh basil; or more
to taste

Whisk together the oil, salt, pepper and garlic; divide it between 2
9"x13" glass pans. Slice the zucchini on the bias into 1/4" slices, place
slices into one of the glass pans and mix caefully with your hands so that
all the zucchini are lightly coated with the oil mixture. Trim the stems of
the muxhrooms. Slice the onion horizontally into 1/4" slices. Place the
mushrooms, onion slices, and corn (defrosted if frozen) into the other
glass pan and again mix carfully until all are covered.

Oil and preheat the grill. Preheat the oven to 400 degrees. Place the
zucchini on the grill and cook brieflyno longer than 30 secondson one
side only. Place the zucchini back into their glass pan, cooked side up and
put them in the oven while you prepare the rest of the salad (no longer
than 10 mins.). Briefly grill the mushrooms, onion slices and corn on all
sides, until they have grill marks but are not cooked through. This should
only take a few mins. Remove the onion slices and mushrooms and set aside.
Holding each eat of corn perpendicular to the cutting board, slice off the
kernels. Remove the zucchini from the oven. Combine all vegetables, pour
the vinigrette over the vegetables and carefully stir in the fresh basil.
Serve immediately or chill for no more than 1 hour.

Source The Grilling Season by Diane Mott Davidson Formatted for Mastercook
by Carol Floydc.floyd@arnprior.com

Recipe by: Diane Mott Davidson, The Grilling Season

Posted to MCRecipe Digest by Carol & Bob Floyd c.floyd@arnprior.com on
Mar 11, 1998