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how to create Grilled Vegetable Salad Recipe

Summer and Fall are perfect times for vegetables and grilling.

This is a really delicious and nutritious way to use fresh asparagus, corn,
peppers and ...who doesn't need to use all the zucchini we have available!
In part, this vegetable salad is delicious because of my Balsamic
Vinaigrette Restaurant Salad Dressing Recipe which is also in this
cookbook and on my website.
Grilled Vegetable Salad Recipe
Preparation time: 30 minutes. Serves 4-6, depending on portion.
Cooking Conversion Table
3/4 pound asparagus, washed
2 ears of corn, shucked
1 red onion, sliced into 1/2 inch slices
2 small zucchini, cut lengthwise into 1/2 inch slices (very small squash can be cut down the
middle and grilled in halves)
2 bell peppers (red, yellow or green), cut in half with seeds and whitish ribs removed
2 tablespoons melted butter
2 tablespoons olive oil
Kosher salt and fresh ground black pepper
More Ingredients (Not to be grilled):
1 avocado, halved, pitted and then diced
2-3 Roma tomatoes, cored and cut into large pieces
12-16 ounces of mixed baby greens (or your favorite greens)
1/3-1/2 cup freshly grated Asiago or Parmesan cheese
My Balsamic Vinaigrette
Note: You can substitute whatever vegetables you have or like. I often add grilled mushrooms,
for example. My favorite is grilled Portobello mushrooms!
Make a hot fire in a charcoal grill or preheat a gas grill on high
Cut off ends of washed asparagus (the woody part)
Pull back the husks on the corn but DO NOT remove. Remove the silk and cut off the very end.
Soak the corn in cold water for about 30 minutes. Dry and brush the corn with butter. Fold the
husks back down and tie or twist the ends (I use kitchen twine to tie the ends)
Place corn on grill directly over heat, turning occasionally
Place the asparagus, zucchini, pepper halves and red onion slices in a single layer on a baking
sheet pan and brush with olive oil on both sides
Season with Kosher salt and fresh ground pepper
Place the vegetables directly over the fire (heat), turning to prevent burning after 1-2 minutes (be
careful not to over cook

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