• Step 1

  Preheat grill to MED. Combine cabbage, 2 Tbsp basting oil, and 1 Tbsp seasoning in large bowl; gently toss to coat. Grill on MED; cover. Cook 4 min; turn. Cook 4-5 min, until crisp-tender. Remove from heat; set aside.

• Step 2

  While cabbage grills, add yams, 2 Tbsp basting oil, and 1 Tbsp seasoning to bowl; toss to coat. When cabbage is done, reduce heat to MED-LOW. Grill yams, covered, 3 min. Turn over; cover. Cook 3 min. Turn every 3 min to avoid charring; cook 6-8 min until tender. Remove from heat; set aside.

• Step 3

  While yams grill, drizzle corn with remaining 1 Tbsp basting oil and 1 tsp seasoning. Grill corn 4-5 min, rotating until lightly charred and tender.

• Step 4

  Core cabbage; discard core. Chop cabbage into 1-inch pieces. Add to serving dish. Cut yams into 1-inch pieces; add to serving dish. Cut corn kernels from cob; add corn and chives to dish. Mix well. Add vinaigrette and olive oil to salad while still warm; toss to coat.

A 16 oz bag of frozen Wegmans Bread & Butter Whole Kernel Corn can be used in place of fresh corn.

Note: When servings & ingredients are modified, nutrition & directions may vary.