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Rating: 5 stars
6 Ratings
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  • 4 star values: 1
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Tailor the types of vegetables to the bounty of your garden or that of farmers' market vendors. Thin asparagus spears may need to cook only four minutes.

Elizabeth Karmel
Recipe by Cooking Light June 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
6 servings (serving size: about 3/4 cup salad and 1 tablespoon cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill to medium-high heat.

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  • To prepare vinaigrette, combine first 6 ingredients in a large bowl; set aside.

  • To prepare salad, coat asparagus, mushrooms, zucchini, squash, onion, and bell pepper with cooking spray. Place vegetables on grill rack; grill 4 minutes on each side or until slightly blackened. Remove vegetables from grill; cool slightly. Cut vegetables into 1-inch pieces.

  • Add vegetables, basil, chives, and parsley to vinaigrette; toss gently to coat. Sprinkle with cheese.

Nutrition Facts

77 calories; calories from fat 36%; fat 3.1g; saturated fat 0.7g; mono fat 1.8g; poly fat 0.4g; protein 3.6g; carbohydrates 9.7g; fiber 2.6g; cholesterol 2mg; iron 1.4mg; sodium 184mg; calcium 48mg.
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