Grilled Vegetable Salad

Grilled Vegetable Salad Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Tailor the types of vegetables to the bounty of your garden or that of farmers' market vendors. Thin asparagus spears may need to cook only four minutes.

Yield:

6 servings (serving size: about 3/4 cup salad and 1 tablespoon cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 77
Caloriesfromfat 36 %
Fat 3.1 g
Satfat 0.7 g
Monofat 1.8 g
Polyfat 0.4 g
Protein 3.6 g
Carbohydrate 9.7 g
Fiber 2.6 g
Cholesterol 2 mg
Iron 1.4 mg
Sodium 184 mg
Calcium 48 mg

Ingredients

Vinaigrette:
2 tablespoons sherry vinegar
1 tablespoon extravirgin olive oil
1/2 teaspoon kosher salt
1 1/2 teaspoons honey
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
Salad:
8 ounces asparagus, trimmed
2 (4-inch) portobello mushroom caps (about 6 ounces)
1 medium zucchini, cut lengthwise into 1/4-inch-thick slices
1 yellow squash, cut lengthwise into 1/4-inch-thick slices
1 small red onion, cut into 1/4-inch-thick slices
1 red bell pepper, halved and seeded
Cooking spray
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
6 tablespoons crumbled queso fresco

Preparation

1. Prepare grill to medium-high heat.

2. To prepare vinaigrette, combine first 6 ingredients in a large bowl; set aside.

3. To prepare salad, coat asparagus, mushrooms, zucchini, squash, onion, and bell pepper with cooking spray. Place vegetables on grill rack; grill 4 minutes on each side or until slightly blackened. Remove vegetables from grill; cool slightly. Cut vegetables into 1-inch pieces.

4. Add vegetables, basil, chives, and parsley to vinaigrette; toss gently to coat. Sprinkle with cheese.

Note:

Elizabeth Karmel,

Cooking Light

June 2008
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