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.

Yield: 8 servings (serving size: about 1 cup vegetables and about 1 1/2 teaspoons cheese)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  1. Preheat grill.
  2. 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.
  3. 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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