Grilled Vegetable Salad 2 Recipe

  • Vinaigrette
  • 6 tablespoons LAND O LAKES® Butter with Olive Oil, melted
  • 1 tablespoon finely chopped rosemary
  • 2 teaspoons finely chopped fresh garlic
  • 1/4 cup red wine or sherry vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon freshly ground or coarse ground pepper
  • 1/4 teaspoon salt
  • 2 tablespoons finely chopped pitted kalamata olives
  • Vegetables
  • 2 zucchini, halved lengthwise (medium)
  • 1 red bell pepper, quartered (large)
  • 1 yellow bell pepper, quartered (large)
  • 1 red onion, cut into 6 slices (large)
  • 1 eggplant, cut into 6 (1/2 inch thick) slices (small)
Combine butter with olive oil, rosemary and garlic in medium bowl; reserve 1/4 cup. Add vinegar, mustard, pepper, salt and olives to remaining butter mixture; mix well. Set aside.

Heat gas grill on medium or charcoal grill until coals are ash white. Place vegetables onto grill, cut-side down. Grill, turning and brushing occasionally with reserved butter mixture, until vegetables are tender and browned (13 to 15 minutes).

To serve, arrange vegetables on serving platter; drizzle with vinaigrette.

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