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Grilled-Vegetable Succotash Salad

Yield 8 Servings

Ingredients

  • Salad:
  • 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
  • Vinaigrette:
  • 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

Nutrition Information

  • calories 357
  • fat 24 g
  • satfat 4 g
  • protein 6 g
  • carbohydrate 30 g
  • fiber 6 g
  • cholesterol 0 mg
  • sodium 514 mg

How to Make It

  1. 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.

  2. 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.

  3. Cook lima beans according to package directions; plunge into cold water to stop cooking. Add to bowl with vegetables.

  4. 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.