Recipe for Grilled Vegetable Salad


1/3 cup white balsamic vinegar
2 tablespoon olive oil
2 shallots, finely chopped
1 teaspoon dried italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoon molasses
1/2 lb carrots, scraped
2 zucchini
2 yellow squash
1 large onion
1 sweet red bell pepper
1 sweet yellow bell pepper


Combine the vinegar, olive oil, shallots, Italian seasoning, salt, pepper and molasses in a large bowl. Set aside. Cut the vegetables into large pieces and add to the vinegar mixture. Toss to coat. Let stand for 30 minutes, stirring occasionally. Drain the vegetables, reserving the vinegar mixture. Arrange in a grill basket. Cook over hot coals (350F to 400F), using a grill lid, for 15 to 20 minutes, turning occasionally. Return the cooked vegetables to the reserved vinegar mixture and toss gently. Cover and refrigerate overnight. Makes 6 (1-cup) servings.

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