Slapshot Salad
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper to taste
3 large or 4 small garlic cloves, pressed, or 1½ teaspoons finely minced garlic
3 medium-size or 4 small zucchini
8 ounces fresh whole mushrooms
1 sweet onion (sometimes called Mexican sweet onion or Peruvian sweet onion)
2 ears fresh or frozen corn, defrosted
1 tablespoon (or more) sherry vinaigrette (see Exhibition Salad with Meringue-Baked Pecans, page 308)
1 to 2 tablespoons chopped fresh basil
Whisk together the oil, salt, pepper, and garlic and divide it between two 9- by 13-inch glass pans. Slice the zucchini on the bias into ¼″ slices, place the slices into one of the pans, and mix carefully with your hands so that all the zucchini slices are lightly coated with the oil-garlic mixt
