Appears in Cook's Illustrated July/August 2000
A medium-hot fire and some light dressings turn varied mixes of onions, peppers, zucchini, and eggplant into simple summer salads.
We found that timing was everything when grilling flavorful vegetables for a salad to accompany chicken, meat, or fish. We cooked the vegetables first and then assembled the salad, which could sit around while we grilled the main course. Be...