Veggie Trio Salad

Veggie Trio Salad
Makes:
6 servings
Serving Size:
1 cup
Prep:
25 mins
Grill:
8 mins
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Veggie Trio Salad

Ingredients
3
tablespoons snipped fresh basil, oregano, and/or parsley
3
tablespoons balsamic vinegar
3
tablespoons olive oil
2
cloves garlic, minced
1/4
teaspoon salt
1/8
teaspoon cayenne pepper
1
medium eggplant (about 1 pound), cut lengthwise into 1/2-inch-thick slices
2
medium red sweet peppers, seeded and quartered lengthwise
2
medium sweet onions, cut into 1/2-inch-thick slices

Directions

  1. In a small bowl stir together herbs, vinegar, oil, garlic, salt, and cayenne pepper. Brush eggplant, sweet peppers, and onions with some of the herb mixture.
  2. For a charcoal grill, grill vegetables on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until crisp-tender, turning and brushing once with some of the herb mixture halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place vegetables on grill rack over heat. Cover and grill as directed.)
  3. Transfer vegetables to a serving dish; toss with the remaining herb mixture. Serve warm or at room temperature.

Nutrition Facts

(Veggie Trio Salad)
    Per serving:
  • 116 kcal cal.,
  • 7 g fat
  • (1 g sat. fat,
  • 0 mg chol.,
  • 103 mg sodium,
  • 12 g carb.,
  • 4 g fiber,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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