↞ recipe box start page
Category: Recipes
Prep Time: Cook Time: Total Time:
Three Vegetable Grilled Salad
4 medium ears corn, husks and silks removed
2 medium ripe tomatoes, cored and chopped
1/2 small red onion, minced, about 1/4 cup
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons red wine vinegar
8 large fresh basil leaves, cut into thin strips
salt and ground black pepper
Grill corn over medium fire, turning several times, until kernels are tender and lightly charred, about 10 minutes. Remove corn from grill.
When cool enough to handle, cut ears in half widthwise with a chef's knife, stand each piece on its cut end and slice downward several times to remove all kernels. Place corn in a large serving bowl and discard cobs.
Add tomatoes and onion to the bowl with corn, and toss gently. Drizzle oil and vinegar over vegetables. Add basil, and salt and pepper to taste. Toss gently, and serve.
Serves 4 to 6.
view more member recipes
Three Vegetable Grilled Salad
view my recipes
print
save
Category: Recipes
Prep Time: Cook Time: Total Time:
Three Vegetable Grilled Salad
4 medium ears corn, husks and silks removed
2 medium ripe tomatoes, cored and chopped
1/2 small red onion, minced, about 1/4 cup
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons red wine vinegar
8 large fresh basil leaves, cut into thin strips
salt and ground black pepper
Grill corn over medium fire, turning several times, until kernels are tender and lightly charred, about 10 minutes. Remove corn from grill.
When cool enough to handle, cut ears in half widthwise with a chef's knife, stand each piece on its cut end and slice downward several times to remove all kernels. Place corn in a large serving bowl and discard cobs.
Add tomatoes and onion to the bowl with corn, and toss gently. Drizzle oil and vinegar over vegetables. Add basil, and salt and pepper to taste. Toss gently, and serve.
Serves 4 to 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Grilled Vegetable Salad
by ICOOK2
Serves 6 Dressing 1/4 cup olive oil 3 cloves garlic , minced 2 tablespoons lemon juice 1 tablespoon balsamic vinegar 1 tablespoon Dijon mustard 1/2 teaspoon minced fresh thyme
by ICOOK2
Serves 6 Dressing 1/4 cup olive oil 3 cloves garlic , minced 2 tablespoons lemon juice 1 tablespoon balsamic vinegar 1 tablespoon Dijon mustard 1/2 teaspoon minced fresh thyme
Grilled Summer Vegetable Salad
by ICOOK2
1 medium eggplant, cut crosswise into 1/2-inch-thick slices 1 medium onion, cut into 1/2-inch-thick wedges* 2 green and/or red sweet peppers, halved, stems, membranes, and seeds removed 6 large
by ICOOK2
1 medium eggplant, cut crosswise into 1/2-inch-thick slices 1 medium onion, cut into 1/2-inch-thick wedges* 2 green and/or red sweet peppers, halved, stems, membranes, and seeds removed 6 large
Grilled Vegetable Pasta Salad
by sgre52160
4 cups cooked fusilli (about 8 oz uncooked short twisted spaghetti) 3 cups Grilled Antipasto Vegetables 3/4 cup (3 oz) crumbled feta cheese 1/2 cup chopped fresh basil 1/4 cup Chile-Garlic Vinaigr
by sgre52160
4 cups cooked fusilli (about 8 oz uncooked short twisted spaghetti) 3 cups Grilled Antipasto Vegetables 3/4 cup (3 oz) crumbled feta cheese 1/2 cup chopped fresh basil 1/4 cup Chile-Garlic Vinaigr
Grilled Marinated Vegetable Salad
by sgre52160
4 tbsp olive oil, divided 3 tbsp honey 2 tbsp balsamic vinegar 1 tsp salt 1/2 tsp pepper 3 large yellow squash 3 large zucchini 2 medium-size green bell peppers 2 medium-size red bell
by sgre52160
4 tbsp olive oil, divided 3 tbsp honey 2 tbsp balsamic vinegar 1 tsp salt 1/2 tsp pepper 3 large yellow squash 3 large zucchini 2 medium-size green bell peppers 2 medium-size red bell
Grilled - Mediterranean Grilled Vegetable Sandwiches
by sgre52160
2 medium red bell peppers, halved lengthways 4 medium portobello mushroom caps (about 8 oz) 1 medium eggplant, cut into 1/2-inch thick slices 1/4 cup olive oil Salt and pepper 1/4 cup balsamic vi
by sgre52160
2 medium red bell peppers, halved lengthways 4 medium portobello mushroom caps (about 8 oz) 1 medium eggplant, cut into 1/2-inch thick slices 1/4 cup olive oil Salt and pepper 1/4 cup balsamic vi
view more member recipes