Grilled Vegetable Salad

Salad:


6 ears corn, shucked

1/2 cup olive oil

Salt and pepper

2 small zucchini, halved lengthwise

1 eggplant, quartered lengthwise

1 red onion, cut into 1/2-inch rings

1 red bell pepper, seeded, cut into 4 pieces

1 10-oz. package frozen baby lima beans

Vinaigrette:

1/4 cup cider vinegar

1 teaspoon Dijon mustard

1 shallot, minced

1 garlic clove, minced

1/4 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon pepper

1/3 cup olive oil

Make salad: Preheat grill to medium. Brush corn with oil; season with salt and pepper. Grill for 10 minutes. Cool; cut off kernels. Place in a large serving bowl. Brush zucchini, eggplant, onion and pepper with oil; season with salt and pepper. Push a metal skewer through onion rings horizontally. Grill vegetables, turning often, until softened but firm, about 7 minutes. Cool; cut into chunks and add to bowl. Cook lima beans according to package directions; plunge into cold water to stop cooking. Add to bowl with vegetables. Make vinaigrette: Whisk together all ingredients except oil. Pour in oil in a steady stream, whisking constantly. Pour over veggies; toss. Serve at room temperature.

recipe source : My Recipes