Grilled Vegetable Salad



1 sweet red pepper, quartered
2 zucchini, sliced lengthwise
1 onion, thickly sliced
2 tbsp vegetable oil
2 cloves garlic, minced
1/4 tsp each ground cumin, salt and pepper
1/4 cup chopped fresh mint
1 tbsp red wine vinegar

1. In bowl, toss red pepper, zucchini, onion, oil, garlic, cumin, salt and pepper. Place on greased grill over medium-high heat; close lid and cook, turning once, for 12 to 14 minutes or until tender. Chop coarsely and return to bowl; toss with mint and vinegar.

Serves 4

Canadian Living Test Kitchen