Grilled Vegetable Salad
Fitting in five servings a day is no problem when you serve up this savory salad. Veg out tonight! You go grill.
Ingredients
- 2 red bell peppers, halved and seeded
- 2 eggplants, cut into 0.5 in thick slices
- 1 sweet onion, cut into 8 wedges
- 2 cup(s) cherry tomatoes
- 1/2 teaspoon(s) freshly ground black pepper, divided
- 3 tablespoon(s) extra virgin olive oil, divided
- 3/4 teaspoon(s) salt, divided
- 1 cooking spray
- 1 tablespoon(s) champagne vinegar
- 1/2 teaspoon(s) sugar
- 2 cloves garlic, minced
- 1 ounce(s) oil cured olives, pitted and halved (12 olives)
- 4 tablespoon(s) fresh small basil leaves
- 1 tablespoon(s) finely chopped fresh chives
- 2 green pepper, halved and seeded
Instructions
- Preheat grill to medium-high heat.
- Mix red peppers, green peppers, eggplant, onions, and tomatoes with 0.
- 25 tsp of black pepper, 1 tbsp of oil, and 0.
- 25 tsp of salt.
- Place bell peppers, skin sides down, and onion on a grill that has been coated with cooking spray.
- Grill for 10 minutes.
- Turn onion and place eggplant onto a grill.
- Remove peppers from grill and place in a ziplock bag and let stand for 10 minutes.
- Grill onion and peppers for another 5 minutes and remove onion.
- Turn eggplant and grill for an extra 5 minutes.
- Remove the eggplant.
- Add tomatoes to grill using a grill basket or foil basket.
- Grill for 5 minutes.
- Remove peppers from zip-lock bag and peel and discard skins.
- Slice peppers lengthwise.
- Combine 0.
- 25 tsp salt, vinegar, and sugar.
- Add 2 tbsp of oil and stir with a whisk.
- Combine vegetables, dressing, garlic, and olives.
- Sprinkle with 0.
- 25 tsp of salt, 0.
- 25 tsp of pepper, basil, and chives.
- Place on a serving dish and serve warm.
Nutrition
Calories: 869kcalCarbohydrates: 169.19gProtein: 21.59gFat: 22.81gSaturated Fat: 3.4gSodium: 2743.66mgFiber: 49.16gSugar: 74.2g
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