Grilled Veggie Salad

Ingredients
4 ears yellow corn
1 large yellow squash
1 medium zucchini
1 red bell pepper
6 oz large portabella mushroom caps (3–4 caps)
3 tablespoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon pepper
3 green onions
1/4 cup white truffle (or regular) balsamic glaze



Prep

• Preheat grill.
• Remove husks and strings from corn.

Steps

1. Microwave corn on HIGH 5 minutes or until corn begins to get hot. While corn cooks, cut squash and zucchini lengthwise into 1/4-thick-slices and place in large bowl. Cut red bell pepper into quarters and add to squash.
2. Remove gills (black strips) from underside of mushrooms with spoon; add mushroom caps to squash and peppers. Add corn, then oil, salt, and pepper; toss until evenly coated.
3. Place all veggies on grill; grill 6–8 minutes, turning occasionally, or until softened and charred with grill marks.
4. Cut corn kernels from cob; place in salad bowl. Chop remaining veggies into small pieces and slice green onions thinly; add to veggies. Stir in balsamic glaze. Serve.

(Recipe courtesy of Publix Aprons Simple Meals)