Grilled Slapshot Salad

* Exported from MasterCook Buster *

Grilled Slapshot Salad

Recipe By : "The Grilling Season by Diane Mott Davidson" p.82
Serving Size : 4 Preparation Time :0:00
Categories : Diane Mott Davidson

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons extra-virgin olive oil
salt and freshly ground pepper to taste
3 large garlic cloves -- pressed
(or 4 small -- or 1 1/2 t. minced
-- garlic)
3 medium zucchini -- (or 4 small)
8 ounces fresh mushrooms -- whole
1 sweet onion
2 ears corn
(fresh or frozen -- defrosted)
1 tablespoon sherry vinaigrette
(see Exhibition Salad)
1 tablespoon chopped fresh basil -- (1 to 2 T.)

Whisk together the oil, salt, pepper and garlic and divide it between two
9x13-inch glass pans. Slice the zucchini on the bias into 1/4" slices,
place the slices into one of the pans, and mix carefully with your hands so
that all the zucchini slices are lightly coated with the oil-garlic mixture.
Trim the stems of the mushrooms. Slice the onion horizontally into 1/4"
slices. Place the mushrooms, onion slices, and corn into the other glass
pan and again mix carefully by hand so that all the vegetables are lightly
coated with the oil-garlic mixture.
Oil and preheat the grill. Preheat the oven to 400ø. Place the zucchini
slices on the grill and cook briefly--no longer than 30 seconds -- on one
side only. Place the zucchini slices back into their glass pan, cooked side
up, and put them into the oven while you prepare the rest of the salad (no
longer than 10 minutes). 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 minutes. Remove the onion slices and mushrooms
and set them aside to cool. Holding each ear of corn perpendicular to the
cutting surface, slice off the kernels. Remove the zucchini from the oven.
Combine the zucchini slices, mushrooms, onion slices, and corn kernels.
Pour the vinaigrette over the vegetables and carefully stir in the fresh
basil. Serve immediately or chill for no more than 1 hour.
Serves 4.



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