*  Exported from  MasterCook  Buster  *
                           Grilled Slapshot Salad
 Recipe By     : “The Grilling Season by Diane Mott Davidson” p.82
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Diane Mott Davidson
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   extra-virgin olive oil
                         salt and freshly ground pepper to taste
    3      large         garlic cloves -- pressed
                         (or 4 small -- or 1 1/2 t. minced
                         -- garlic)
    3      medium        zucchini -- (or 4 small)
    8      ounces        fresh mushrooms -- whole
    1                    sweet onion
    2                    ears corn
                         (fresh or frozen -- defrosted)
    1      tablespoon    sherry vinaigrette
                         (see Exhibition Salad)
    1      tablespoon    chopped fresh basil -- (1 to 2 T.)
 Whisk together the oil, salt, pepper and garlic and divide it between two
 9x13-inch glass pans.  Slice the 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 zucchini slices are lightly coated with the oil-garlic mixture.
 Trim the stems of the mushrooms.  Slice the onion horizontally into 1/4
 slices.  Place the mushrooms, onion slices, and corn into the other glass
 pan and again mix carefully by hand so that all the vegetables are lightly
 coated with the oil-garlic mixture.
 Oil and preheat the grill.  Preheat the oven to 400ø.  Place the zucchini
 slices on the grill and cook briefly--no longer than 30 seconds -- on one
 side only.  Place the zucchini slices back into their glass pan, cooked side
 up, and put them into the oven while you prepare the rest of the salad (no
 longer than 10 minutes).  Briefly grill the mushrooms, onion slices, and
 corn on all sides, until they have grill marks but are not cooked through.
 This should only take a few minutes.  Remove the onion slices and mushrooms
 and set them 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, onion slices, and corn kernels.
 Pour the vinaigrette over the vegetables and carefully stir in the fresh
 basil.  Serve immediately or chill for no more than 1 hour.
 Serves 4.
               - - - - - - - - - - - - - - - - - -