Marinated Grilled Vegetable Salad

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Oxmoor House
Prep Time:
12 Mins
Cook Time:
22 Mins
Marinate Time:
30 Mins
Yield:
6 servings (serving size: 1 cup)
January 2004
RECIPE BY 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.

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

Nutritional Information

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

How to Make It

Step 1

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

Step 2

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.

Step 3

Prepare grill.

Step 4

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.

Oxmoor House Healthy Eating Collection

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