INGREDIENTS

INSTRUCTIONS

Whisk together the oil, salt, pepper and garlic; divide it between 2-
9"x13" glass pans. Slice the zucchini on the bias into 1/4" slices, place
slices into one of the glass pans and mix caefully with your hands so that
all the zucchini are lightly coated with the oil mixture. Trim the stems of
the muxhrooms. Slice the onion horizontally into 1/4" slices. Place the
mushrooms, onion slices, and corn (defrosted if frozen) into the other
glass pan and again mix carfully until all are covered.
Oil and preheat the grill. Preheat the oven to 400 degrees. Place the
zucchini on the grill and cook briefly--no longer than 30 seconds--on one
side only. Place the zucchini back into their glass pan, cooked side up and
put them in the oven while you prepare the rest of the salad (no longer
than 10 mins.). Briefly grill the mushrooms, onion slices and corn on all
sides, until they have grill marks but are not cooked through. This should
only take a few mins. Remove the onion slices and mushrooms and set aside.
Holding each eat of corn perpendicular to the cutting board, slice off the
kernels. Remove the zucchini from the oven. Combine all vegetables, pour
the vinigrette over the vegetables and carefully stir in the fresh basil.
Serve immediately or chill for no more than 1 hour.
Source The Grilling Season by Diane Mott Davidson Formatted for Mastercook
by Carol Floyd--c.floyd@arnprior.com
Recipe by: Diane Mott Davidson, The Grilling Season
Posted to MC-Recipe Digest by Carol & Bob Floyd <c.floyd@arnprior.com> on
Mar 11, 1998

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