I wouldn't call this a salad - it is simply grilled vegetables with minced parsley/garlic and a little cheese topping. Good but nothing special.
Grilled Vegetable Salad
Similar to an antipasto plate, this composed salad combines brightly colored grilled vegetables with fresh herbs and cheese in place of a traditional vinaigrette. Serve this warm or at room temperature.
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- Calories: 80
- Calories from fat: 33%
- Fat: 2.9g
- Saturated fat: 0.9g
- Monounsaturated fat: 1.5g
- Polyunsaturated fat: 0.3g
- Protein: 3.4g
- Carbohydrate: 12.2g
- Fiber: 3.7g
- Cholesterol: 2mg
- Iron: 0.6mg
- Sodium: 138mg
- Calcium: 56mg
- 5 plum tomatoes, quartered and seeded
- 1 1/2 pounds Japanese eggplant, trimmed and halved lengthwise
- 1 large red onion, cut into 1/2-inch-thick slices
- 1 red bell pepper, halved and seeded
- 1 yellow bell pepper, halved and seeded
- 1 tablespoon extravirgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 3 tablespoons chopped fresh flat-leaf parsley
- 2 garlic cloves, minced
- 1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese
- Preheat grill.
- Arrange first 5 ingredients in a single layer on a baking sheet. Brush vegetables evenly with oil; sprinkle with salt and pepper. Place eggplant, onion, and peppers in a single layer on grill rack coated with cooking spray. Grill 4 minutes on each side or until charred. Remove from grill. Place peppers in a large zip-top plastic bag; seal. Let stand 10 minutes. Peel peppers, and cut into thin strips. Cut eggplant into 1/2-inch pieces.
- Arrange tomatoes, skin side down, on a grill rack coated with cooking spray. Grill 2 minutes on each side or until soft. Arrange tomatoes alternately with other vegetables on a serving platter. Combine parsley and garlic; sprinkle evenly over vegetables. Garnish with cheese.
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