Grilled Vegetable Salad with Garlic Dressing
- Halve sweet peppers lengthwise; remove and discard stems, seeds, and membranes. Brush sweet peppers, eggplants, and zucchini with the 1 tablespoon oil. To grill, place vegetables on the grill rack directly over medium-hot coals. Grill, uncovered, for 8 to 12 minutes or until vegetables are tender, turning occasionally. Remove vegetables from grill; cool slightly. Cut vegetables into 1-inch pieces.
- Meanwhile, cook pasta according to package directions. For dressing, in a screw-top jar combine balsamic vinegar or red wine vinegar, olive oil, water, bottled roasted minced garlic, salt, and pepper. Cover and shake well.
- Drain pasta. Rinse with cold water; drain again. In a large bowl combine pasta and grilled vegetables. Pour dressing over salad. Toss lightly to coat. Stir in cheese; sprinkle with parsley. Makes 4 servings.
- If using sunburst or pattypan squash, precook for 3 minutes in a small amount of boiling water before grilling.
From the Test Kitchen
Cut up cheese; wrap and refrigerate up to 24 hours. Prepare dressing; cover and refrigerate up to 24 hours. Remove from refrigerator about 15 minutes before tossing with salad.
Nutrition Facts (Grilled Vegetable Salad with Garlic Dressing)
- Per serving:
- 369 kcal ,
- 19 g fat
- (6 g sat. fat ,
- 61 mg chol. ,
- 317 mg sodium ,
- 40 g carb. ,
- 5 g fiber ,
- 12 g pro.