Grilled-Vegetable Succotash Salad

Ingredients

• 0.3 cup apple cider vinegar 
• 1 teaspoon dijon mustard 
• 6  ears corn 
• 1  eggplant quartered
• 10 oz baby lima beans frozen
• 1  garlic clove minced
• 0.3 cup olive oil 
• 0.5 cup olive oil 
• 0.3 teaspoon pepper 
• 1  bell pepper red seeded cut into 4 pieces
• 1  onion red cut into 1/2-inch rings
• 0.3 teaspoon salt 
• 8 servings salt and pepper 
• 1  shallots minced
• 0.3 teaspoon sugar 
• 2 small zucchini halved lengthwise

Equipment

• bowl
• whisk
• grill
• metal skewers

Directions

1. Make salad: Preheat grill to medium.
2. Brush corn with oil; season with salt and pepper. Grill for 10 minutes. Cool; cut off kernels.
3. Place in a large serving bowl.
4. Brush zucchini, eggplant, onion and pepper with oil; season with salt and pepper. Push a metal skewer through onion rings horizontally. Grill vegetables, turning often, until softened but firm, about 7 minutes. Cool; cut into chunks and add to bowl.
5. Cook lima beans according to package directions; plunge into cold water to stop cooking.
6. Add to bowl with vegetables.
7. Whisk together all ingredients except oil.
8. Pour in oil in a steady stream, whisking constantly.
9. Pour over veggies; toss.
10. Serve at room temperature.