Chopped Grilled Vegetable and Shrimp Salad Serves 6 to 8 1-pound extra-large ... Prepare the barbecue for medium-heat ...

This hearty salad was created when I needed to clear out some leftovers from the fridge—and it became an instant hit! The ...

Refrigerate until ready to use. Prepare a grill for medium-high heat; preheat 5 minutes. Lightly oil grates. Firmly press down on paper towels covering zucchini to squeeze out excess moisture.

Drizzle shrimp, eggplant, red and yellow peppers, zucchini and red onion with 2 tablespoons olive oil. Season with salt. Once grill is hot, lay on the vegetables and cook each until tender and ...