Grilled Summer Vegetable Salad
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Grilled Summer Vegetable Salad
Grilled Summer Vegetable Salad
2 yellow squash sliced 1/2 inch thick
2 zucchini sliced 1/2 inch thick
2 fennel bulbs trimmed and thinly sliced
1 orange bell pepper cored and cut into fourths
1 red bell pepper cored and cut into fourths
1 small eggplant sliced 1/2 inch thick
1 large red onion peeled and sliced
2 tbsp. olive oil
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tbsp. Dijon mustard
1/2 tsp. salt
1/3 cup fresh basil thinly sliced
Freshly ground pepper
Prep time: 15 minutes
Cook time: 15 to 20 minutes

Drizzle cut vegetables with olive oil and toss well. Place on a grill over medium-high heat and cook until lightly charred. Squash, peppers and eggplant will cook the fastest and need only 2 to 3 minutes per side. The fennel and onions will need to cook longer; grill for about 10 to 12 minutes, turning several times. Remove from grill and let cool slightly. Cut each piece into 2 or 3 pieces. Pour vinaigrette over vegetables and toss until dressing is absorbed. Top with basil and pepper. Serve at room temperature or cover and chill until ready to serve.

Makes 8 servings.

Balsamic vinaigrette: In a small bowl, whisk together 1/4 cupe xtra virgin olive oil, 1/4 cup balsamic vinegar, 1 tbsp. Dijon mustard and 1/2 tsp. salt.
Nutritional Information:
155 calories, 3 g protein, 11 g fat, 15 g carbohydrate, 5 g fiber, 0 mg cholesterol, 228 mg sodium