Grilled Vegetable Salad

recipe
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

Nutritional Information

Calories 80
Caloriesfromfat 33 %
Fat 2.9 g
Satfat 0.9 g
Monofat 1.5 g
Polyfat 0.3 g
Protein 3.4 g
Carbohydrate 12.2 g
Fiber 3.7 g
Cholesterol 2 mg
Iron 0.6 mg
Sodium 138 mg
Calcium 56 mg

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

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.

Joanne Weir,

Cooking Light

September 2007
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