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Summer Veggie Salad

Elizabeth Nelson
Elizabeth Nelson


4 (4-inch) portobello mushroom caps
2 (1/2-inch-thick) slices red onion
2 ears shucked corn
1 large red bell pepper, quartered and seeded $
1 medium zucchini, halved lengthwise $$
1 large yellow squash, halved lengthwise
Cooking spray $
2 tablespoons olive oil $
2 teaspoons fresh lemon juice $
1 teaspoon minced fresh thyme
1/2 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces Manchego cheese, shaved (about 1/2 cup) $
1 ounce pine nuts, toasted (about 1/4 cup)

Roll Out The Red Carpet for These Recipes


1. Preheat grill to medium-high heat.

2. Coat mushrooms, onion, corn, bell pepper, zucchini, and yellow squash with cooking spray. Arrange vegetables on grill rack coated with cooking spray. Grill 5 minutes on each side or until tender.

3. Combine oil and next 5 ingredients (through black pepper) in a large bowl, stirring with a whisk. Cut kernels from ears of corn; add to oil mixture. Cut remaining vegetables into bite-sized pieces; add to oil mixture. Toss gently to combine. Top with cheese and pine nuts.

Elizabeth Nelson,

2 thoughts on “Summer Veggie Salad”

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