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Marinated Grilled Vegetable Salad
- 2 c. olive oil
- 2 tbsp. chopped garlic
- 7 ea. zucchini, cut in strips
- 10 ea. tomatoes, quartered
- 2 ea. eggplants, peeled and
cut into strips
- 5 ea. green peppers, cut in
quarters and seeded
- 2 ea. red onion, peeled and sliced
- 3/4 cup balsamic vinegar
- 1 tbsp. dijon mustard
- 1 1/2 c. salad oil
- salt and pepper to taste
Marinate all the vegetables in the olive
oil and garlic for one hour. Grill the vegetables on a pre-heated char broiler until done. Chill the vegetables and dice them into 1/2 inch squares. Set aside.
In a small bowl or electric mixing bowl, add vinegar, mustard and shallots. Blend together. Add oil in a thin stream while whipping to emulsify the vinaigrette. Season with salt and pepper.
Toss the vegetables into the vinaigrette
and chill for service.
Yield: 30 servings |