Grilled-Vegetable Succotash Salad

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

Preparation

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.