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