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World Famous International Salad Recipes:

Grilled Vegetable Salad

Grilled Vegetable Salad

by Chef Ron Ottobre

Of all of the recipes that I use in my home, this is my favorite. It has many uses, it is vegetarian, and it is very low in fats and cholesterol. In the summertime it is very easy to find vegetable ingredients for grilling. A five minute walk in the garden with a basket and dinner is practically ready. Sometimes I use this creation as a pizza topping, other times I use it as an accompaniment for fish or chicken, however, I like it best as an entree. It may be served warm or chilled.

Ingredients
2 red onions peeled and sliced 1/4 inch
1 eggplant sliced 1/4 inch thick
4 roma tomatoes halved
4 small zucchini sliced lengthwise 1/4 inch
2 red bell peppers
2 ears of white corn, husked
1 bunch of basil leaves chopped
1/4 cup balsamic vinegar

Technique
Grill the onions, eggplant, and zucchini until they are tender. Cut the peppers in half and grill with the corn. Place all the vegetables in a large metal or ceramic bowl and cover with plastic wrap or foil. Let them steam in the bowl for about 15 minutes. After they are cool enough to handle cut the kernels of corn off, dice the remaining vegetable and toss with the basil and balsamic vinegar.