Grilled Vegetable Salad

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Appears in Cook's Country June/July 2006

Too often vegetables come off the grill crunchy and scorched or watery and soggy. Here’s how to cut and cook them for perfectly tender, lightly charred results.

SERVES4 to 6

TIME1½ hours

Grilled Vegetable Salad

WHY THIS RECIPE WORKS

Prepping and slicing these vegetables strategically set us up for success on the grill. By grilling the vegetables with their delicate cut sides down first, we were able to control the amount of char that developed before we flipped the veg...

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