Grilled Vegetable Salad
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.
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Ingredients
Vinaigrette
6 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt, melted
1 tablespoon finely chopped fresh rosemary
2 teaspoons finely chopped fresh garlic
1
4 cup red wine or sherry vinegar2 teaspoons Dijon mustard
1
2 teaspoon freshly ground or coarse ground pepper1
4 teaspoon salt2 tablespoons finely chopped pitted kalamata olives
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 (3/4-inch thick) slices
How to make
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STEP 1
Combine butter with olive oil, rosemary and garlic in bowl; reserve 1/4 cup. Add vinegar, mustard, pepper, salt and olives to remaining butter mixture; mix well. Set vinaigrette aside.
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STEP 2
Heat gas grill on medium or charcoal grill until coals are ash white.
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STEP 3
Place vegetables onto grill, cut-side down. Grill, turning and brushing occasionally with reserved butter mixture, 13-15 minutes or until vegetables are tender and browned.
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STEP 4
Arrange vegetables on serving platter; drizzle with vinaigrette.
And don't forget to tag us @landolakesktchn.
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