Chef Maxwell's
Roasted Vegetable Salad

Marinade:

4 ounces rice wine vinegar
8 ounces vegetable oil,
1 ounce garlic, chopped
2 teaspoons dried thyme
1 tablespoon salt
½ teaspoon pepper

Salad:

6 ounces zucchini
6 ounces yellow squash
12 large broccoli florets
12 large cauliflower florets
24 pieces onion, diced large
12 pieces red bell pepper, diced large
12 medium-size mushroom caps

Combine all ingredients for the marinade, and set aside. Cut the zucchini and yellow squash into ½-inch-thick semicircles. Blanch and refresh the zucchini, yellow squash, broccoli, cauliflower, onion and red bell pepper. Drain vegetables well, and combine them with half the marinade. Add mushroom caps. Marinate the vegetables for 30-45 minutes; remove and drain well. Place vegetables on a hot grill or in a hot oven, turning as needed; vegetables should brown and char lightly during cooking. Chill the vegetables, and season with the remaining marinade. Serves 12.