Grilled Vegetable Salad

Ingredients

• 2 ears corn (husks removed)
• 2 medium zucchini (ends removed and halved lengthwise)
• 1 bunch asparagus (halved lengthwise and tough ends removed)
• 1/2 lb baby eggplant (optional)
• 1/2 pound padron peppers
• 1 pound cherry tomatoes ((halved))
• 2 fresh peaches ((halved))
• ¼ cup olive oil (for grilling)
• ¼ cup fresh herbs ((basil, thyme, mint, cilantro))
• ¼ cup olive oil
• Juice from two lemons
• 1 garlic clove (minced)
• ½ teaspoon kosher salt
• 1/2 teaspoon black pepper

Instructions

1. For The Salad
2. Heat grill to the hottest temperature.
3. Place corn, eggplant, zucchini, peppers, and asparagus on a tray.
4. Place peach halves on the tray
5. Brush all of the vegetables/fruit on all sides with olive oil.
6. Once all are brushed with oil, lay them all out on your grill. As each side chars, turn and grill the other side.
7. Cut each vegetable into bite sized pieces and place in a large bowl.
8. With a sharp knife remove kernels and place in bowl.
9. Cut all of the tomatoes in half and add to the bowl. Alternatively you can blister the tomatoes as well by using a seafood or vegetable grill pan
10. For the Dressing
11. Make the dressing by combining all ingredients and add to bowl. Toss until combined.