Tuscan Vegetable Grill


Something Extra
Summer 2014

Recipe Theme

Explore the different flavors of Summer with recipes from our latest edition of Something Extra!

 

Tuscan Vegetable Grill

Tuscan Vegetable Grill
Ingredients
Dressing:
1/3 cup extra virgin olive oil
1/3 cup white balsamic vinegar
1/3 cup fresh Italian parsley leaves, lightly packed
3 tbsp. Raley's Pesto
3 tbsp. grated Parmesan cheese
1/2 tsp. sea salt
Freshly ground pepper to taste

Salad:
1 medium eggplant, sliced 1/4-inch thick
1 red bell pepper, stemmed, seeded and halved
1 large zucchini, cut into thirds lengthwise
1 Large yellow squash, cut into thirds lengthwise
1 Large red onion, sliced 1/4-inch thick
1 large fennel bulb, sliced 1/4-inch thick
3 Medium (or 2 large) heirloom tomatoes, wedged
Grilled polenta slices (optional)
Toasted pine nuts (optional topper)
Directions

Great served warm over grilled polenta, but this fantastic dish can also be served chilled as a summer salad.

Prep: 20 minutes, Cook: 6 to 10 minutes, Serves: 6 to 8

1. Puree all dressing ingredients in a small blender or food processor.  

2. Grill eggplant, pepper, zucchini, squash, onion and fennel over medium heat for 3 to 5 minutes on each side or until lightly charred. Remove from grill and cut into 2-inch pieces.

3. Place in a large bowl with tomatoes and toss with dressing. Serve over grilled polenta and top with pine nuts, if you like. 

Nutritional Information:
212 calories, 4 g protein, 15 g total fat (2 g sat.), 17 g carbohydrate, 5 g fiber, 9 g sugar, 2 mg cholesterol, 274 mg sodium, 6 points

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212 calories

Comment Number: 6455

 
 

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