Grilled Vegetable Salad
This tasty grilled vegetable salad is perfect served warm or cold. Top it with feta cheese and pine nuts for the most delicious salad.
Servings: 6
Equipment
- BBQ or grill
Ingredients
- 1 small zucchini sliced ½-inch thick
- 1 bell pepper quartered
- 12 small spears asparagus trimmed
- ½ red onion quartered
- 4 campari tomatoes
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
Dressing
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh parsley chopped
Other
- ¼ cup feta cheese
- 2 tablespoons pine nuts (or walnuts), toasted
Instructions
- Combine vegetables with olive oil, lemon juice, seasoning, and salt.
- In a small bowl combine olive oil, balsamic vinegar, and fresh parsley. Set aside.
- Preheat the grill to medium high, about 400°F.
- Add the vegetables to the preheated grill, cooking just until tender. Remove the vegetables as they cook and place on a plate.
- Once the vegetables are cooked, transfer them to a cutting board and cut into bite sized pieces.
- Place the vegetables in a bowl and toss with the dressing until combined. Sprinkle with feta cheese and serve warm or at room temperature.
Notes
- Preheat the BBQ to medium-high before cooking, to keep grilled vegetables crisp. They will cook quickly, so be sure to keep an eye on them and remove them after 3-5 minutes.
- If using a grill mat or basket, vegetables can be chopped before cooking. Stir them while grilling and remove promptly when charred and tender.
- Keep leftovers in an airtight container in the refrigerator for 4 days.
Nutrition
Calories: 144kcal | Carbohydrates: 6g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 6mg | Sodium: 271mg | Potassium: 211mg | Fiber: 2g | Sugar: 3g | Vitamin A: 993IU | Vitamin C: 33mg | Calcium: 53mg | Iron: 1mg