Grilled Slapshot Salad Serves 4

Whisk together the oil, salt, pepper, and garlic and divide it between two 9×13 glass pans. Slice zucchini on the bias into 1/4″ slices, place the slices into one of the pans, and mix carefully with your hands so that all the slices are lightly coated w the mix. Trim stems of mushrooms. Slice onion horizontally into 1/4″ slices. Place mushrooms, onions, and corn into the other pan and mix by hand. Oil and preheat the grill. Preheat the oven to 400. Place the zucchini slices on the grill and cook briefly–no longer than 30 sec–on one side only. Place back in pan, cooked side up, and put them in oven while you prepare the rest of the salad (no longer than 10 min). Briefly grill the mushrooms, onion slices, and corn on all sides, until they have grill marks, but are not cooked through. (just a few minutes) Remove onions and mushrooms and set aside to cool. Holding each ear of corn perpendicular to the cutting surface, slice off the kernels. Remove the zucchini from the oven. Combine the zucchini slices, mushrooms, onions, and corn. Pour the vinaigrette over the vegetables and carefully stir in the fresh basil. Serve immediately or chill no more than 1 hour.

Olive Oil 2T
Salt/Pepper
Garlic 3 large cloves, pressed
Zucchini 4 small (or 3 medium)
Mushrooms 8oz fresh
Onion 1 sweet
Corn 1 c
Sherry Vinaigrette 1T
Basil 2T chopped fresh