Grilled Vegetable Salad
1 tsp. fresh rosemary, chopped
1/8 tsp. freshly ground pepper
2-1/2 tsp. olive oil
1 tbsp. raspberry-flavored vinegar
1 clove garlic, minced
2 ears fresh corn, husked
1 zucchini, cut in half lengthwise
1 yellow squash, cut in half lengthwise
1 red bell pepper, cut into quarters
1 medium eggplant, cut in half lengthwise
2 slices (1/2-inch each) red onion
1 lg. unpeeled tomato, cored and cut in half crosswise
Vegetable cooking spray
Combine rosemary and next 4 ingredients in a bowl; stir with a whisk until
Brush ears of corn and the cut surfaces of the remaining
vegetables with half of olive oil mixture, and set aside.
Coat grill rack with cooking spray; place on grill over
Place vegetables, cut sides down, on rack. Cook 5 minutes;
brush with remaining olive oil mixture. Turn vegetables over, and cook an
additional 5 minutes or until tender.
Remove from grill; cut each ear of corn into 6 pieces. Cut
each onion slice into quarters. Cut remaining vegetable pieces in half.
Place all veggies in a bowl and toss with dressing.