Free Recipe Grilled Vegetable Salad
Recipe Type: G Recipes
Recipe Preparation: cook
Cooking Ingredients for Grilled Vegetable Salad Recipe
1/3 c White balsamic vinegar
2 tb Olive oil
2 Shallots, finely chopped
1 ts Dried Italian seasoning
1/4 ts Salt
1/4 ts Pepper
1-1/2 ts Molasses
1/2 lb Carrots, scraped
1 Red bell pepper, seeded
1 Yellow bell pepper, seeded
2 Zucchini
2 Yellow squash
1 lg Onion
Grilled Vegetable Salad Preparation
Combine first 7 ingredients in a large bowl. Set aside. Cut carrots and remaining vegetables into large pieces. Add vegetables to vinegar mixture, tossing to coat. Let stand 30 minutes, stirring occasionally. Drain vegetables, reserving vinegar mixture. Arrange vegetables in a grill basket. Cook, covered with grill lid, over medium-hot coals (350° to 400°) 15 to 20 minutes, turning occasionally. Return vegetables to reserved vinegar mixture, tossing gently. Serve immediately or cover and refrigerate at least 8 hours. NOTES : Very good. I much prefer it served warm. I consider the shallots optional. I”ve made it with and without them and don”t notice a difference. Recipe by: Southern Living, August 1994 Posted to MC-Recipe Digest V1 #606 by DarlingCL@aol.com on May 12, 1997
Cooking Temperature:
Recipe Serves: 6
How Do You Cook Grilled Vegetable Salad?
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