Title: Grilled Vegetale Salad
Categories: Salad
Yield: 6 Servings

1	md	Red onion; cut into 3/4-inch
		; thick slices
1	md	Eggplant; cut crosswise into
		; 1-inch thick,

lices sl 2 lg red sweet peppers; cut into : -3/4 inch : ; thick, ings rings 1 md zucchini; sliced lengthwise : ; into 1/4 inch, lices sl 1 md yellow squash; sliced : -lengthwise : ; into 1/4, inch lices sl 6 thin asparagus spears 1/4 c olive oil : fresh ground pepper;, to : -taste : salt; (optional), to : ; taste 6 c torn mixed greens (such as : -mesclun mix) 1/4 c balsamic vinegar 1/4 c 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 -medium-hot coals. Grill onion, eggplant, and pepper rings for 8 to 10 minutes. Grill zucchini, squash, and asparagus for 5 to 6 minutes or til crisp-tender, turning occassionally. Arrange vegetables on torn mixed greens. Splash with balsamic vinegar and top with basil. Makes 6 side-dish servings. Typed by Ethel Snyder Date: Sept. 21, 1997

Posted to MM-Recipes Digest V4 #4 by and To: boxes, and you MUST already have established a connection with on Sep 18, 1997

Recipe by: Better Homes and Gardens magazine -- May 1997

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