Marinated Grilled Vegetable Salad

Marinated Grilled Vegetable Salad Recipe
Oxmoor House
This recipe will give you the perfect excuse to purchase a grill basket. Later, use it for grilling fish or even fruit for dessert.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Recipe Time

Prep: 12 Minutes
Cook: 22 Minutes
Marinate: 30 Minutes

Nutritional Information

Calories 126
Fat 6.2 g
Satfat 1.6 g
Protein 4.2 g
Carbohydrate 15.8 g
Cholesterol 6 mg
Iron 1.5 mg
Sodium 272 mg
Caloriesfromfat 41 %
Fiber 4.5 g
Calcium 81 mg

Ingredients

1 pound asparagus spears
1 red onion, cut into 2-inch pieces
1 red bell pepper, cut into 2-inch pieces
1 large squash, cut in half lengthwise and sliced into 2-inch pieces
1 large zucchini, cut in half lengthwise and sliced into 2-inch pieces
1/4 cup white balsamic vinegar
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 garlic clove, minced

Preparation

Snap off tough ends of asparagus. Place asparagus, onion, bell pepper, squash, and zucchini in a large heavy- duty zip-top plastic bag.

Combine balsamic vinegar and next 8 ingredients; pour over vegetables in plastic bag. Seal bag, and shake gently to coat vegetables. Marinate 30 minutes, turning bag occasionally.

Prepare grill.

Remove vegetables, discarding marinade. Place vegetables in a grill basket. Grill, uncovered, over medium- high heat (350° to 400°) 22 minutes or until slightly charred, turning often.

Note:

Oxmoor House Healthy Eating Collection

January 2004
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