Grilled Vegetable and Mozzarella Ensalada

Grilled Vegetable and Mozzarella Ensalada Enlarge Image
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4 users rated this recipe an average rating of 4.0
Makes:
4 servings
Prep:
35 mins
Marinate:
30 mins
Grill:
7 mins
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Grilled Vegetable and Mozzarella Ensalada

Ingredients
4
medium roma tomatoes, halved lengthwise
2
small zucchini, halved lengthwise
1
medium yellow sweet pepper, seeded and quartered
1
medium red onion, cut into wedges
1
recipe Pear-Infused Balsamic Vinaigrette
8
slices baguette-style French bread, cut 1/2 inch thick
1
tablespoon olive oil
1
10 ounce package Italian mixed salad greens (romaine and radicchio)
1/4
cup snipped fresh basil
4
ounces fresh mozzarella cheese, cut into chunks
 
Snipped fresh basil (optional)

Directions

  1. Place tomatoes, zucchini, sweet pepper, and onion in a large resealable plastic bag set in a shallow dish. Pour Pear-Infused Balsamic Vinaigrette over vegetables in bag; seal bag. Marinate at room temperature for 30 minutes, turning bag occasionally.
  2. Drain vegetables, reserving vinaigrette. For a charcoal grill, grill vegetables on the rack of an uncovered grill directly over medium coals. Grill sweet pepper and onion for 7 to 10 minutes or until crisp-tender, turning once. Grill zucchini for 5 to 7 minutes or until crisp-tender, turning once. Grill tomatoes, skin sides down, about 5 minutes or until soft and skins begin to char. (For a gas grill, preheat grill. Reduce heat to medium. Place vegetables on grill rack over heat. Cover and grill as directed.) Transfer vegetables to a cutting board; cool slightly.
  3. Brush baguette slices lightly with oil. Grill directly over heat about 2 minutes or until light brown and crisp, turning once.
  4. In an extra large bowl combine salad greens and basil. Add reserved vinaigrette; toss to coat. Arrange greens on a large platter. Cut grilled zucchini and sweet peppers into bite-size pieces. Arrange grilled vegetables and the cheese on top of greens. Sprinkle with snipped fresh basil, if desired. Serve with grilled baguette slices.

Pear Infused Balsamic Vinagrette

Ingredients

1/4
cup pear-infused white balsamic vinegar or balsamic vinegar
3
tablespoons olive oil
1
tablespoon brown sugar
1/2
teaspoon salt
1/2
teaspoon black pepper

Directions

  1. In a screw-top jar combine pear-infused white balsamic vinegar, olive oil, brown sugar, salt, and black pepper. Cover and shake well.

Nutrition Facts

(Grilled Vegetable and Mozzarella Ensalada)
    Per serving:
  • 422 kcal cal.,
  • 22 g fat
  • (6 g sat. fat,
  • 2 g polyunsaturated fat,
  • 12 g monounsatured fat),
  • 22 mg chol.,
  • 720 mg sodium,
  • 46 g carb.,
  • 5 g fiber,
  • 17 g sugar,
  • 12 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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