Grilled Vegetable Salad

Servings

4

Ingredients

2 tablespoons Red wine vinegar
6 tablespoons Extra virgin olive oil
1 tablespoon Shallots finely chopped
1 teaspoon Garlic finely chopped
1/4 teaspoon Thyme finely chopped
2 tablespoons Basil finely chopped
TT Salt and Pepper TT=To Taste

Salad

1 Red pepper cut into 1” strips
1 Green pepper cut into 1” strips
1 Yellow pepper cut into 1” strips
8 piece Asparagus bottom 2” cut off and discard
1 Ear of corn
2 tablespoons Olive Oil
1 teaspoon Salt
1 teaspoon Pepper

Directions

• Vinaigrette:  Place all ingredients into a small bowl and stir until fully incorporated.  Season To Taste with salt and pepper then set aside for later use.
• Grilled Salad

Place the peppers, asparagus, corn, olive oil and salt and pepper into a medium bowl.  Toss until the oil mixture has coated them.  Place the vegetables on a heated grill and cook until they have some grill marks on them, about three to four minutes.  Remove from heat and let them cool slightly.  Cut the vegetables into bite size pieces and cut the corn into one inch rounds.  Place into a medium bowl and add the red wine basil vinaigrette a little at a time until it tastes good.  You may have some vinaigrette left over.  Season To Taste with salt and pepper, place into a salad bowl and serve.  Enjoy!