Grilled Vegetable Salad
Submitted by glory on August 24, 2002 at 4:58 pm
Recipe from Southern Living’s 1994 top rated recipes, submitted by Margaret Jordan of Birmingham, AL

1/3 cup white balsamic vinegar
2 TBSP olive oil
2 shallots, finely chopped
1 tsp. dried Italian seasoning
¼ tsp. salt
¼ tsp. pepper
1 ½ tsp. molasses
½ lb. carrots, scraped
1 sweet bell pepper, red
1 sweet bell pepper, yellow
2 zucchini
2 yellow squash
1 large sweet onion

Combine first 7 ingredients in a large bowl; set aside.

Cut remaining vegetables into larger pieces and add to vinegar mixture, tossing to coat. Let stand 30 minutes, stirring occasionally.

Drain, reserving vinegar mixture. Arrange in grill basket.

Cook covered with grill lid, over medium hot coals (350-450 degrees) 15 to 20 minutes, turning occasionally.

Return vegetables to reserve marinade, tossing gently. Cover and refrigerate overnight.

Yield 6 cups (per 1 cup serving: 103 calories)