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Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.

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Grilled Vegetable Salad Recipe

	Category	BBQ Recipes
	Views	64
	Ratings	0

Ingredients And Procedures

1 lg Eggplant (10oz)

1 Sweet red pepper

1 Sweet yellow pepper

2 Zucchini

1 Red onion

12 Mushrooms

1 Tomato; chopped

1/3 c Black olives; slivered

----------------------------------DRESSING---------------------------------- 1/4 c Balsamic/red wine vinegar

1 tb Dijon mustard

2 cl Garlic; minced

1/2 ts Salt

1/2 ts Pepper

1/3 c Basil; fresh, chopped

1/2 c Olive oil

Cut eggplant into 1-inch thick slices. in colander, layer eggplant, sprinkling each layer lightly with salt. Let drain for 30 minutes. Meanwhile, grill red and yellow peppers on greased grill over medium-high heat, turning often, for 10 minutes or until roasted. Let cool. Peel, seed and cut into 1-inch squares. Place in large bowl. Cut zucchini and onion into 1/2-inch thick slices; set aside separately. Trim ends of muchroom stems. Rinse eggplant under cold water; pat thoroughly dry. Lightly brush vegetables with oil. Grill mushrooms and onion, turning occasionally, for 8-10 minutes. Grill zucchini and eggplant for 10 minutes or until tender-crisp. halve zucchini, quarter onions and cube eggplant slices; add to peppers along with mushrooms. Dressing: in bowl, whisk together vinegar, mustard, garlic, salt and pepper; whisk in basil, then oil in steady stream. Pour over vegetables, tossing gently to coat. Refrigerate for at least 4 hours or up to 8 hours. Bring to room temperature before serving. Garnish with tomato and olives.

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<h1>Grilled Vegetable Salad</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 lg Eggplant (10oz) <P>1 Sweet red pepper <P>1 Sweet yellow pepper <P>2 Zucchini <P>1 Red onion <P>12 Mushrooms <P>1 Tomato; chopped <P>1/3 c Black olives; slivered <P>----------------------------------DRESSING---------------------------------- 1/4 c Balsamic/red wine vinegar <P>1 tb Dijon mustard <P>2 cl Garlic; minced <P>1/2 ts Salt <P>1/2 ts Pepper <P>1/3 c Basil; fresh, chopped <P>1/2 c Olive oil <P>Cut eggplant into 1-inch thick slices. in colander, layer eggplant, sprinkling each layer lightly with salt. Let drain for 30 minutes. Meanwhile, grill red and yellow peppers on greased grill over medium-high heat, turning often, for 10 minutes or until roasted. Let cool. Peel, seed and cut into 1-inch squares. Place in large bowl. Cut zucchini and onion into 1/2-inch thick slices; set aside separately. Trim ends of muchroom stems. Rinse eggplant under cold water; pat thoroughly dry. Lightly brush vegetables with oil. Grill mushrooms and onion, turning occasionally, for 8-10 minutes. Grill zucchini and eggplant for 10 minutes or until tender-crisp. halve zucchini, quarter onions and cube eggplant slices; add to peppers along with mushrooms. Dressing: in bowl, whisk together vinegar, mustard, garlic, salt and pepper; whisk in basil, then oil in steady stream. Pour over vegetables, tossing gently to coat. Refrigerate for at least 4 hours or up to 8 hours. Bring to room temperature before serving. Garnish with tomato and olives. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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