Chop charred veggies and toss with a sherry and shallot vinaigrette for an easy side dish that is both bright and light.
This salad is particularly easy if you already have the grill fired up for another dish.
The recipe was adapted from the San Francisco Chronicle food section and offers flexibility with the vegetables and proportions. Feel free to experiment to find your favorite combinations.
Tip: Sautéing the shallot helps soften the flavors in the vinaigrette.
Servings: 8
Includes 1/2 teaspoon added salt