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Grilled Vegetable and Mozzarella Ensalada

A quick pear vinaigrette is the perfect balance for grilled vegetables and cheese.

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  • Makes: 4 servings
  • Prep: 35 mins
  • Marinate: 30 mins
  • Grill: 7 mins

Grilled Vegetable and Mozzarella Ensalada

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

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.
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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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