Grilled Vegetable & Chorizo Salad

• 1 small zucchini, halved lengthwise
• 1/2 fennel, halved lengthwise
• 1/3 eggplant
• 4 oz. baby corn
• 4 sweet mini peppers, halved
• Salt and pepper
• 1 lime, halved
• 6 thin slices chorizo
• 1/2 tsp olive oil

1. Slice the zucchini, fennel, and eggplant thinly.
2. Place a ridged grill pan over high heat until it's really hot. Grill all the vegetables in the pan for 2-3 minutes, turning occasionally until nicely grilled. You may have to do this in 2 stages, depending on the size of your pan. Remove with tongs, and season with salt and pepper.
3. Place the lime halves, cut-side down, in the pan for 2 minutes, until charred. While the lime is grilling, add the chorizo, and grill for 1-2 minutes, turning once.
4. Pile the warm veggies into 2 serving dishes, top with the chorizo, drizzle with the olive oil, and serve with 1/2 grilled lime to squeeze over top.

zucchini, fennel, eggplant, baby corn, sweet mini peppers, salt, lime, thin slices chorizo, olive oil

Taken from www.myrecipes.com/recipe/grilled-vegetables-chorizo-salad (may not work)