Grilled Garden Vegetable Salad
|
Prep Time: 30 mins
Cooking Time: 8 mins
Serves: 4
|
 Print friendly version
|
Ingredients
1 bunch Leeks
1 small Zucchini
1 Red Onion
2 Tomatoes
2 Corn on the Cob
Ingredients for the dressing:
1/2 cup Olive Oil
1/2 cup Balsamic Vinegar
1 clove Garlic, chopped
4 tbsp Fresh Basil, chopped
Salt & Pepper
|
Indoor Preparation
Remove silk from corn and soak in cold water for 5-10 minutes. Drain. Cover ends with foil.
|
Outdoor Preparation
Cook corn 6" above a medium heat (use your warming rack). Turn often until husks are burnt brown (about 20 minutes), and remove.
After removing corn cobs, use a sharp knife to cut kernels off the grilled cob. While corn is grilling, cut vegetables into bite sized pieces. Divide between 4 large squares of aluminum foil (place vegetables on one side of foil--shiny side down). Drizzle oil and vinegar mixture over each packet. Close packets by wrapping one half over the other and folding up the edges tightly. Grill over medium-low heat for 3-5 minutes on each side, or until well done (thicker, more dense vegetables will take longer).
Mix balsamic dressing in presentation bowl and add all vegetables to the mixture. Toss and serve warm at room temperature.
|
|
|
| Back to all recipes
|
