" Great Outdoors, The" Campfire Grilled Vegetable Salad

Put all those vacation woes aside and have a nice, big salad.

You will need:

  • 2 red bell peppers
  • 2 yellow bell peppers
  • 2 Japanese eggplants
  • 2 small yellow squash
  • 2 small zucchini
  • 1 red onion
  • 2 bunches leeks
  • 1 cup extra virgin olive oil
  • 1/4 cup flat leaf parsley, chopped
  • 8-10 cloves garlic, minced
  • 1/4 cup cider vinegar
  • 2 tsp cumin seed, toasted and ground
  • salt and pepper
  • 1 bottle calamine lotion
  • 1 set sheet music to "cumbaiya, cumbaiya"
  • 1 very long extension cord for television

Directions:
1. Prepare the Salad Fixin'sCut the peppers in half lengthwise, slice off the white membrane and remove the seeds.

2. Slice the Japanese eggplant, yellow squash and zucchini lengthwise, into 1/2" slices.

3. Peel the red onion and slice into 1/2" rounds.

4. Trim the root bundle and the dark green ends from the leeks, slice in half lengthwise and rinse well in an icy mountain stream (or under the tap). Wrap the leeks in foil and set aside.

5. In a small bowl, whisk together the olive oil, parsley and garlic. Brush the sliced vegetables lightly with the mixture.

6. Prepare a good sized charcoal or mesquite fire. Allow it to burn down to ash topped coals before arranging the coals evenly throughout the fire pit. Look around for a wire brush to clean the grill for about a minute before giving up and using a paper towel like always.

7. Working in batches, grill the vegetables on both sides until nicely marked. Depending on the intensity of the fire, figure about 2 to 3 minutes per side, with the exception of the leeks, which should cook for 5 minutes in their foil jackets before being unwrapped and grilled.

8. Cut the grilled vegetables into 2" to 3" pieces and place in a large mixing bowl. Add the vinegar and cumin to the olive oil mixture and whisk together before pouring the dressing over the warm vegetables and tossing. Transfer to a platter, season with salt and pepper and serve..

9. Experts Agree: For the best flavor when cooking outdoors, always use as much "borrowed" wood as possible from neighboring cabins and campsites.



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