Rating: 3 stars
1 Ratings
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  • 4 star values: 0
  • 3 star values: 1
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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.

Recipe by Cooking Light September 2007

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Recipe Summary

Yield:
8 servings (serving size: about 1 cup vegetables and about 1 1/2 teaspoons cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill.

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  • 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.

Nutrition Facts

80 calories; calories from fat 33%; fat 2.9g; saturated fat 0.9g; mono fat 1.5g; poly fat 0.3g; protein 3.4g; carbohydrates 12.2g; fiber 3.7g; cholesterol 2mg; iron 0.6mg; sodium 138mg; calcium 56mg.
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