Grilled Vegetable Salad
Created by ellie on August 5, 2015
- Servings: 8
- Prep Time: 15m
- Cook Time: 10m
- Recipe #20450
Ingredients
- 1/4 cup olive oil
- 1 garlic clove, minced
- 2 eggplants (Japanese, trimmed and quartered lengthwise)
- 2 zucchini (trimmed, quartered lengthwise)
- 1 1/2 pounds squash (yellow squash, trimmed, quartered lengthwise)
- 2 tomatoes
- 1 cob corn (ear, husked)
- 1 small yellow onion (quartered through stem end with some core still attached to each quarter)
- 1/2 cup basil, thinly sliced
How to Make
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Step 1: Prepare grill to medium high heat.
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Step 2: In a large bowl combine the oil and garlic.
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Step 3: Place vegetables on a baking sheet and brush with the garlic/oil mixture; sprinkle with salt and pepper.
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Step 4: Grill vegetables until charred and tender; turning often - about 10 minutes or so. Transfer vegetables to work surface.
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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.
Nutritional Facts
- 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