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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Veggie Trio Salad

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

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)
  • Servings Per Recipe 6,
  • cal. (kcal) 116,
  • Fat, total (g) 7,
  • chol. (mg) 0,
  • sat. fat (g) 1,
  • carb. (g) 12,
  • fiber (g) 4,
  • pro. (g) 2,
  • sodium (mg) 103,
  • Percent Daily Values are based on a 2,000 calorie diet

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