Grilled Vegetable Salad
Recipe: #20450
August 05, 2015
Categories: Salads, Eggplant, Squash, Grilling (Outdoor), Gluten-Free, Low Cholesterol, No Eggs Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, Vegetarian Dinner, Vegan Dinner, more
"Recipe source: Bon Appetit (August 2007) - a great way to use garden vegetables and basil"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (211.1 g)
- Calories 126.3
- Total Fat - 7.6 g
- Saturated Fat - 1.1 g
- Cholesterol - 5.8 mg
- Sodium - 101 mg
- Total Carbohydrate - 12.1 g
- Dietary Fiber - 2.5 g
- Sugars - 6.5 g
- Protein - 3.8 g
- Calcium - 34.4 mg
- Iron - 0.8 mg
- Vitamin C - 13 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Prepare grill to medium high heat.
Step 2
In a large bowl combine the oil and garlic.
Step 3
Place vegetables on a baking sheet and brush with the garlic/oil mixture; sprinkle with salt and pepper.
Step 4
Grill vegetables until charred and tender; turning often - about 10 minutes or so. Transfer vegetables to work surface.
Step 5
Cut corn from the cob and cut the remaining vegetables into cubes. Put vegetables in a large salad bowl and toss with basil and remaining garlic oil. Season with salt and pepper.
Tips
No special items needed.
0 Reviews
You'll Also Love
