Grilled-Vegetable Succotash Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
6 ears corn, shucked |
1/2 cup olive oil |
salt and pepper |
2 small zucchini, halved lengthwise |
1 eggplant, quartered lengthwise |
1 red onion, cut into 1/2-inch rings |
1 red bell pepper, seeded, cut into 4 pieces |
1 10-oz. package frozen baby lima beans |
1/4 cup cider vinegar |
1 teaspoon dijon mustard |
1 shallot, minced |
1 garlic clove, minced |
1/4 teaspoon sugar |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/3 cup olive oil |
Directions:
1. Make salad: Preheat grill to medium. Brush corn with oil; season with salt and pepper. Grill for 10 minutes. Cool; cut off kernels. Place in a large serving bowl.
2. Brush zucchini, eggplant, onion and pepper with oil; season with salt and pepper. Push a metal skewer through onion rings horizontally. Grill vegetables, turning often, until softened but firm, about 7 minutes. Cool; cut into chunks and add to bowl.
3. Cook lima beans according to package directions; plunge into cold water to stop cooking. Add to bowl with vegetables.
4. Make vinaigrette: Whisk together all ingredients except oil. Pour in oil in a steady stream, whisking constantly. Pour over veggies; toss. Serve at room temperature.
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