Grilled Vegetable Salad

A colorful array of veggies grilled over a hot fire, then tossed with greens, avacado, grated cheese and Balsamic Vinaigrette.

Recipe via Real Restaurant Recipes

Ingredients

3/4 pounds asparagus, washed
2 whole ears of corn, shucked
1 whole red onion, sliced into 1/2 inch slices
2 whole small zucchini, cut lengthwise into 1/2 inch slices
2 whole bell peppers of any color, cut in half with seeds and white middle removed
2 tablespoon olive oil
2 tablespoon melted butter
1/2 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 whole avocado, halved, pitted and diced
3 whole Roma tomatoes, cored and cut into large pieces
14 ounces mixed baby greens or other lettuce
1/3 cup freshly grated Asiago cheese
1 cup Balsamic Vinaigrette salad dressing (see seperate recipe)

Directions

Make a hot fire in a charcoal grill or preheat a gas grill on high.

Cut off ends of washed asparagus (the woody part).

Pull back the husks on the corn but DO NOT remove. Remove the silk and cut off the very end. Soak the corn in cold water for about 30 minutes. Dry and brush the corn with butter.

Fold the husks back down and tie or twist the ends (I use kitchen twine to tie the ends). Place corn on grill directly over heat, turning occasionally.

Place the asparagus, zucchini, pepper halves and red onion slices in a single layer on a baking sheet pan and brush with olive oil on both sides. Season with Kosher salt and fresh ground pepper. Place the vegetables directly over the fire (heat), turning to prevent burning after 1-2 minutes (be careful not to over cook

When done the zucchini should be browned, the corn husks should be spotted with brown and a little charred looking, the onions and peppers should be very slightly charred and the asparagus should have grill marks.

Remove vegetables from the grill and let cool a little.

Stand one ear of corn at a time on a cutting board with husk removed and slice downward along the cob with a sharp knife to remove the kernels and turn the cob after each cut.

Place the kernels in a large salad bowl and add the following vegetables: * The zucchini cut into 1 inch pieces * The asparagus cut diagonally into 1 inch pieces * The onion slices now cut into chunks * The peppers first cut into wedges and then 1 inch squares.

Toss the grilled vegetables with the avocados, tomatoes, salad greens and Balsamic Vinaigrette. Season with salt and pepper if desired and sprinkle with the cheese