- Calories 295
- Fat 21.2g
- Satfat 6.4g
- Monofat 10g
- Polyfat 3.7g
- Protein 14.6g
- Carbohydrate 17g
- Fiber 5.3g
- Cholesterol 21mg
- Iron 1.3mg
- Sodium 389mg
- Calcium 330mg
How to Make It
To prepare pesto, drop garlic through food chute with food processor on; process until minced. Add walnuts and basil; process until finely ground. Add cheese and next 3 ingredients (through water); process until smooth. Transfer to a small bowl; cover and chill.
To prepare salad, preheat grill to medium-high heat.
Place eggplant and onion on grill rack coated with cooking spray; cover and grill 6 to 8 minutes or until tender. Remove from grill.
Place zucchini and yellow squash on grill rack; cover and grill 4 to 6 minutes or until tender. Remove from grill.
Thread tomatoes evenly onto skewers; coat with cooking spray. Place skewers on grill rack; cover and grill 5 to 7 minutes or until tender. Remove tomatoes from skewers.
Arrange vegetables, tomatoes, and cheese on a large platter; drizzle 1/2 cup pesto over salad, and sprinkle with salt. Serve with remaining pesto.
Cooking Light Lighten Up, America!