Grilled Vegetable Salad
Ingredients:
1/4 cup extra-virgin olive oil
1 garlic clove, minced
2 large Japanese eggplants, trimmed, quartered lengthwise
2 zucchini, trimmed, quartered lengthwise
2 yellow squash, trimmed, quartered lengthwise
2 large whole tomatoes
1 ear of yellow corn, husked
1 small white onion, quartered through stem end with some core still attached to each piece
1/2 cup thinly sliced fresh basil
Directions:
- Prepare barbecue (medium-high heat).
- Combine oil and garlic in large bowl.
- Place vegetables on baking sheet.
- Brush with garlic oil; sprinkle with salt and pepper.
- Grill vegetables until slightly charred and just tender, turning often, about 10 minutes.
- Transfer vegetables to work surface.
- Cut corn from cob.
- Cut remaining vegetables into cubes.
- Toss all vegetables and basil in bowl with garlic oil.
- Season with salt and pepper.
