*****44/56 GRILLED VEGETABLE SALAD

Plated and excellent May 4

RECIPE 44/56  GRILLED VEGETABLE SALAD

INGREDIENTS:

2 medium zucchini
2 medium yellow squash
1 large red bell pepper
3 shallots
1/2 cup loosely packed fresh parsley, coarsely chopped
3 Tbsp white balsamic vinegar
2 1/2 Tbsp EVOO
1/2 tsp salt
1/2 tsp coarsely ground black pepper
3 Tbsp capers, drained
1 lemon

DIRECTIONS

PREP TIME 10 MINUTES  TOTAL 40  YIELD 4 SERVINGS CALORIES 150 (1 1/2 CUPS)

1.  Cut zucchini and yellow squash on a bias into 1/2 inch slices.  Cut bell pepper lengthwise into thirds (easier to grill before you cut it into strips).   I dry grilled all of the vegetables in a small George Foreman grill and only sprayed a little oil over the top. until grill marks appear.  Repeat with yellow squash and then bell pepper.  Cut bell pepper into 2 inch strips.  Combine all 3 in Mixing Bowl

2.  For marinade, slice shallots and coarsely chop parsley set aside.  Combine vinegar, oil, salt and black pepper in Small Bowl; whisk well.  Add shallots, parsley and capers; whisk well.

3.  Pour marinade over vegetables in mixing bowl; let stand 20 minutes.  Zest lemon to measure 1 tsp.  To serve, divide salad among serving plates and sprinkle with lemon zest.