Simple Grilled Vegetable Salad

By á-175897

Grilled vegetable salad is perfect for any backyard get-together. Arrange vegetables such as zucchini, peppers, onions and eggplant on a platter and serve them for a crowd.

Ingredients

• VINAIGRETTE:
• 6 tablespoons Land O Lakes® Butter with Olive Oil, melted
• 1 tablespoon rosemary, finely chopped
• 2 teaspoons fresh garlic, finely chopped
• 1/4 cup red wine or sherry vinegar
• 2 teaspoons Dijon mustard
• 1/2 teaspoon freshly ground or coarse ground pepper
• 1/4 teaspoon salt
• 2 tablespoons pitted kalamata olives, finely chopped
• VEGETABLES:
• 2 medium zucchini, halved lenghwise
• 1 large red bell pepper, quartered
• 1 large yellow bell pepper, quartered
• 1 large red onion, cut into 6 slices
• 1 small eggplant, cut into 6 (1/2-inch thick) slices

Preparation

Step 1

Combine butter with olive oil, rosemary and garlic in medium bowl.

Add vinegar, mustard, pepper, salt and olives to remaining butter mixture; mix well. Set aside.

Heat gas grill on medium or charcoal grill until coals are ash white.

Place vegetables onto grill, cut-side down.

Grill, turning and brushing occasionally with reserved butter mixture, 13 to 15 minutes or until vegetables are tender and browned.