Mediterranean Grilled Vegetable Salad

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Mediterranean Grilled Vegetable Salad

Yield 6

Author Judy Doherty

Prep time

10 Min

Cook time

8 Min

Total time

18 Min

Grill your veggies then chop and toss to make a salad that is rich with flavor and inspired from the Mediterranean region.

Ingredients

• 1 eggplant, sliced
• 1 zucchini, sliced
• 1 onion, sliced
• 1 bell pepper, core and stem removed, cut in quarters
• 1 yellow squash, sliced
• Foil and a little vegetable oil
• Salad:
• 1 tsp olive oil
• 2 tsp red wine vinegar
• 2 tablespoons of chopped fresh basil
• 1 tablespoon chopped garlic
• 1 lemon, juice and zest
• pepper to taste
• Garnish:
• 1 cup cherry tomatoes, stem removed

Instructions

1. Grill the sliced vegetables on a hot grill with oil and foil. Turn the vegetables after about 2-4 minutes when they are browned and cook until almost tender, about 3 more minutes. Remove the vegetables as they are done and place on a platter. The onions will probably take longer to cook than the squash.
2. Allow the vegetables to cool slightly. Dice them with a sharp knife and place them in a mixing bowl. Toss with olive oil, vinegar, lemon, garlic and basil. Add pepper to taste.
3. Chef's Tips: Feel free to mix up the types of vegetables that you use for this salad.

Nutrition Facts

Calories

80.87

Fat

3.55 g

Sat. Fat

0.56 g

Carbs

12.08 g

Fiber

4.19 g

Net carbs

7.86 g

Sugar

7.13 g

Protein

2.43 g

Sodium

9.99 mg

Cholesterol

0 mg

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