Grilled-Vegetable Succotash Salad
Yield: 8 Servings
6 ears corn, shucked $
1/2 cup olive oil $
Salt and pepper
2 small zucchini, halved lengthwise $
1 eggplant, quartered lengthwise
1 red onion, cut into 1/2-inch rings $
1 red bell pepper, seeded, cut into 4 pieces
1 10-oz. package frozen baby lima beans
1/4 cup cider vinegar
1 teaspoon Dijon mustard
1 shallot, minced
1 garlic clove, minced
1/4 teaspoon sugar $
1/4 teaspoon salt $
1/4 teaspoon pepper
1/3 cup olive oil $
Make salad: Preheat grill to medium. Brush corn with oil; season with salt and pepper. Grill for 10 minutes. Cool; cut off kernels. Place in a large serving bowl.
Brush zucchini, eggplant, onion and pepper with oil; season with salt and pepper. Push a metal skewer through onion rings horizontally. Grill vegetables, turning often, until softened but firm, about 7 minutes. Cool; cut into chunks and add to bowl.
Cook lima beans according to package directions; plunge into cold water to stop cooking. Add to bowl with vegetables.
Make vinaigrette: Whisk together all ingredients except oil. Pour in oil in a steady stream, whisking constantly. Pour over veggies; toss. Serve at room temperature.
Amount per serving
Saturated fat: 4g