Page Two: Grilled Vegetable Salad
When done the zucchini should be browned, the corn husks should be spotted with brown and a
little charred looking, the onions and peppers should be very slightly charred and the asparagus
should have grill marks
Remove vegetables from the grill and let cool a little
Stand one ear of corn at a time on a cutting board with husk removed and slice downward along
the cob with a sharp knife to remove the kernels and turn the cob after each cut
Place the kernels in a large salad bowl and add the following vegetables:
- The zucchini cut into 1 inch pieces
- The asparagus cut diagonally into 1 inch pieces
- The onion slices now cut into chunks
- The peppers first cut into wedges and then 1 inch squares
Toss the grilled vegetables with the avocados, tomatoes, salad greens and Balsamic Vinaigrette
Season with salt and pepper if desired and sprinkle with the cheese
That's it! A YUMMY Grilled Vegetable Salad! Good job!
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