Grilled Vegetable Salad

Categories: None

Serves: 8 Servings

Ingredients:

2 sm Heads radicchio; halved (2
-to 3)
3 Japanese eggplants; halved
-lengthwise
2 lg Yellow crookneck squash;
-halved lengthwise
1 lg Red bell pepper; halved
1 lg Red onion; cut into
-1/2-inch-thick slices
1 lg Tomato; halved, seeded
5 lg Garlic cloves; minced
1/4 c Plus 5 tablespoons balsamic
-vinegar*
1/4 c Canned unsalted chicken
-broth
3 tb Chopped fresh basil
1 tb Olive oil
3 c Sliced red leaf lettuce
1/4 c Grated Parmesan cheese

Instructions:
* Balsamic vinegar available at specialty food stores, Italian markets and
some supermarkets.

Place first 6 ingredients cut sides up on baking sheet. Spritz with water.
Season with salt and pepper. Let vegetables stand approximately 1 1/2
hours.

Preheat barbecue (medium-high heat). Combine 3 garlic cloves with 1/4 cup
vinegar. Drizzle over vegetables. Grill vegetables until tender, turning
once. Transfer to baking sheet as each vegetable is tender. Let cool.
Reserve all vegetable juices.

Combine remaining 2 garlic cloves and 5 tablespoons vinegar with broth,
basil and oil. Coarsely chop vegetables. Place in large bowl. Pour
accumulated juices into vinegar mixture. Add lettuce and cheese to
vegetables. Pour vinegar mixture over. Toss well. Season with salt and
pepper; serve.

*I would most definitely skip the radicchio. At $4. a pound, it just was
not worth it, but otherwise, this recipe is SO yummy! I will be making it
often with all sorts of grilled meats! Also very easy to make ahead of
time.

Recipe by: Bon Appétit TNT germaine perry

Posted to TNT - Prodigy's Recipe Exchange Newsletter by mail from texi
on Dec 02, 1997

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