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 RecipesGrilled Vegetable Salad
Elizabeth Karmel, Cooking Light, JUNE 2008
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.
VINAIGRETTE: 2 tablespoons sherry vinegar 1 tablespoon extra virgin olive oil 1/2 teaspoon kosher salt 1 1/2 teaspoons honey 1/2 teaspoon Dijon mustard 1/4 teaspoon freshly ground black pepper SALAD: 8 ounces asparagus, trimmed 2 (4-inch) portobello mushroom caps (about 6 ounces) 1 medium zucchini, cut lengthwise into 1/4-inch-thick slices 1 yellow squash, cut lengthwise into 1/4-inch-thick slices 1 small red onion, cut into 1/4-inch-thick slices 1 red bell pepper, halved and seeded Cooking spray 2 tablespoons chopped fresh basil 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh parsley 6 tablespoons crumbled queso fresco 1. Prepare grill to medium-high heat. 2. To prepare vinaigrette, combine first 6 ingredients in a large bowl; set aside. 3. 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. 4. Add vegetables, basil, chives, and parsley to vinaigrette; toss gently to coat. Sprinkle with cheese. 6 servings (serving size: about 3/4 cup salad and 1 tablespoon cheese) Nutrition: CALORIES 77(36% from fat); FAT 3.1g (sat 0.7g,mono 1.8g,poly 0.4g); IRON 1.4mg; CHOLESTEROL 2mg; CALCIUM 48mg; CARBOHYDRATE 9.7g; SODIUM 184mg; PROTEI |
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