Grilled Vegetable Salad

• 2 whole Medium Zucchini
• 2 whole Medium Yellow Squash
• 1 whole Orange Pepper
• 1 whole Yellow Pepper
• 1 whole Sweet Pepper
• 3 ears Corn
• FOR THE DRESSING:
• 1/4 cups Greek Olive Oil
• 2 teaspoons Mediterranean Sea Salt
• 2 teaspoons Mediterranean Oregano
• 2 teaspoons Pepper
• 2 teaspoons Sea Salt

1. Roughly cut all the vegetables into cubes.
2. For the dressing, mix the oil and spices. Dress the vegetables, reserve any dressing that does not get absorbed by the vegetables.
3. Heat your grill to medium heat. Place the vegetables in a vegetable grill holder. Place the corn directly on the grill. Grill the vegetables for 10 minutes, turning the vegetables every couple of minutes. You want a nice char but want the vegetables to remain crisp.
4. Cut the corn into thirds. Put the vegetables in a serving dish and cover with the reserved dressing. Serve and enjoy!

zucchini, orange pepper, yellow pepper, sweet pepper, dressing, ubc, mediterranean sea salt, mediterranean oregano, pepper, salt

Taken from tastykitchen.com/recipes/salads/grilled-vegetable-salad-3/ (may not work)