Shelly's Recipe

GRILLED VEGETABLE SALAD

Category: Salad

1 cup balsamic or herb vinegar
1 tbsp olive oil
1 tbsp water
2 tbsp shallot, finely chopped
1 tsp dried Italian seasoning
1 1/2 tsp honey or molasses
1/4 tsp salt
1/4 tsp black pepper
1/2 lb baby carrots
2 red or yellow bell peppers
2 zucchini squash
2 yellow squash
1 large sweet onion

Combine first 8 in a large bowl; stir well and set aside. Cut vegetables into 1-inch pieces; add to vinegar mixture, tossing to coat. Let stand 30 minutes, stirring occasionally. Remove vegetables with a slotted spoon, reserving vinegar mixture.

Place a grilling basket (or foil that you’ve folded up sides to form a square, and poked holes in the bottom) on grill rack, and cover with grill lid. Grill 15 minutes or until crisp-tender, turning occasionally.

Return vegetables to reserved vinegar mixture, tossing gently. Cover and refrigerate overnight. You can substitute other vegetables, using the same quantities.