Grilled Vegetable Salad



4 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 128
Caloriesfromfat 27 %
Fat 3.9 g
Satfat 0.5 g
Monofat 2.2 g
Polyfat 0.7 g
Protein 3.9 g
Carbohydrate 23.5 g
Fiber 5.2 g
Cholesterol 0.0 mg
Iron 1.9 mg
Sodium 18 mg
Calcium 66 mg


1 teaspoon chopped fresh rosemary
1/8 teaspoon freshly ground pepper
2 1/2 teaspoons olive oil
1 tablespoon raspberry-flavored vinegar
1 clove garlic, minced
2 ears fresh corn, husked
1 small zucchini, cut in half lengthwise (about 1/4 pound)
1 small yellow squash, cut in half lengthwise (about 1/4 pound)
1 large red bell pepper, cut into quarters
1 medium eggplant, cut in half lengthwise (about 1 pound)
2 (1/2-inch) slices purple onion
1 large, unpeeled tomato, cored and cut in half crosswise
Vegetable cooking spray


Combine rosemary and next 4 ingredients in a bowl; stir with a whisk until blended. Brush ears of corn and the cut surfaces of the remaining vegetables with half of olive oil mixture, and set aside.

Coat grill rack with cooking spray; place on grill over medium-hot coals. Place vegetables, cut sides down, on rack. Cook 5 minutes; brush with remaining olive oil mixture. Turn vegetables over, and cook an additional 5 minutes or until tender. Remove from grill; cut each ear of corn into 6 pieces. Cut each onion slice into quarters. Cut remaining vegetable pieces in half.

Marie Simmons,

Cooking Light

May 1993
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