Recipe - Grilled Vegetale Salad

1 md Red onion; cut into 3/4inch
thick slices
1 md Eggplant; cut crosswise into
1inch thick slices
2 lg Red sweet peppers; cut into
Three fourths inch thick rings
1 md Zucchini; cut or sliced up lengthwise
into One fourth inch slices
1 md Yellow squash; cut or sliced up
lengthwise into One fourth inch
slices
6 Thin asparagus spears
One fourth cup Olive oil
Fresh ground pepper;, to
taste
Salt; (optional), to taste
6 cup Torn mixed greens (such as
mesclun mix)
One fourth cup Balsamic vinegar
One fourth cup 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 mediumhot coals. Grill
onion, eggplant, and pepper rings for 8 to 10 minutes. Grill zucchini,
squash, and asparagus for 5 to 6 minutes or til crisptender, turning
occassionally. Arrange vegetables on torn mixed greens. Splash with
balsamic vinegar and top with basil. Makes 6 sidedish servings. Typed by
Ethel Snyder essie49@juno.com Date: Sept. 21, 1997

Recipe by: Better Homes and Gardens magazine May 1997

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