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Grilled Vegetable and Mozzarella Ensalada

Makes: 4 servings
Prep 35 mins Marinate 30 mins Grill 7 mins
Grilled Vegetable and Mozzarella Ensalada
  • 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)

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
  • 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

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)
  • Servings Per Recipe 4,
  • cal. (kcal) 422,
  • Fat, total (g) 22,
  • chol. (mg) 22,
  • sat. fat (g) 6,
  • carb. (g) 46,
  • Monosaturated fat (g) 12,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 5,
  • sugar (g) 17,
  • pro. (g) 12,
  • vit. A (IU) 1166,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 4,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 121,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 720,
  • Potassium (mg) 571,
  • calcium (mg) 222,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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