Grilled Vegetable Salad

Ingredients

• 2  ears corn fresh husked
• 1 medium eggplant cut in half lengthwise ( 1 pound)
• 1 teaspoon rosemary fresh chopped
• 1 clove garlic minced
• 2.5 teaspoons olive oil 
• 0.1 teaspoon pepper freshly ground
• 1 inch purple onion 
• 1 tablespoon raspberry-flavored vinegar 
• 1 large bell pepper red cut into quarters
• 1 large tomatoes cored unpeeled cut in half crosswise
• 1 small baby squash yellow cut in half lengthwise ( 1/4 pound)
• 1 small zucchini cut in half lengthwise ( 1/4 pound)

Equipment

• bowl
• whisk
• grill

Directions

1. Combine rosemary and next 4 ingredients in a bowl; stir with a whisk until blended.
2. Brush ears of corn and the cut surfaces of the remaining vegetables with half of olive oil mixture, and set aside.
3. Coat grill rack with cooking spray; place on grill over medium-hot coals.
4. Place vegetables, cut sides down, on rack. Cook 5 minutes; brush with remaining olive oil mixture. Turn vegetables over, and cook an additional 5 minutes or until tender.
5. Remove from grill; cut each ear of corn into 6 pieces.
6. Cut each onion slice into quarters.
7. Cut remaining vegetable pieces in half.