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Tuesday, November 22, 2005

Grilled Vegetable Salad

1 large onion
1/3 cup white balsamic vinegar
2 tblspns olive oil
2 shallots, finely chopped
1 tsp dried Italian seasoning
1/4 tsp salt
1/4 tsp pepper
1 1/2 tsps molasses
1/2 lb carrots, scraped
1 sweet red pepper, seeded
1 sweet yellow pepper, seeded
2 zucchini
2 yellow squash

Combine first 7 ingredients in a large bowl. Set aside. Cut carrots and remaining vegetables into large pieces. Add veggies to vinegar mixture, tossing to coat. Let stand 30 minutes, stirring occasionally. Drain veggies, reserving vinegar mixture. Arrange veggies in a grill basket. Cook, covered with grill lid, over med-hot coals (350-400) 15 to 20 minutes, turning occasionally. Return veggies to reserved vinegar mixture, tossing gently. Cover and refrigerate.


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