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Photo by: Oxmoor House

Marinated Grilled Vegetable Salad

This recipe will give you the perfect excuse to purchase a grill basket. Later, use it for grilling fish or even fruit for dessert.

Oxmoor House JANUARY 2004

Yield: 6 servings (serving size: 1 cup)
Cook time:22 Minutes
Prep time:12 Minutes
Marinate:30 Minutes

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.

Nutritional Information

Amount per serving

Calories: 126
Fat: 6.2g
Saturated fat: 1.6g
Protein: 4.2g
Carbohydrate: 15.8g
Cholesterol: 6mg
Iron: 1.5mg
Sodium: 272mg
Calories from fat: 41%
Fiber: 4.5g
Calcium: 81mg

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Marinated Grilled Vegetable Salad recipe