Grill Recipe | Grilled Summer Vegetable Salad

Grilled Summer Vegetable Salad


Ingredients:
1 medium eggplant
3 ears corn
2 medium zucchini
2 small or one medium summer squash
1 whole red onion
1 bunch asparagus
1 red pepper
¼ cup herb infused oil, for grilling
2 pounds mixed grape, cherry and mini sunglow tomatoes (or any of your own favorite varieties)
¼ cup fresh basil leaves, cut into a thin chiffonade


Instructions:
  • Heat grill to the hottest temperature.
  • Cut ends from eggplant and cut lengthwise into three or four thick slices. Shave the skin off the two outside pieces so the flesh will get grill marks. Lay the slices on your board or plate and salt both sides liberally. This will draw out the bitterness.
  • While the eggplant sits, prepare the other vegetables.
  • etc
  • etc

  • For Full Instruction: afamilyfeast.com

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