Guest guest Posted July 30, 2006 Report Share Posted July 30, 2006 Grilled Vegetable Salad (makes 10 servings) 2 1-pound eggplants, peeled and sliced into 1/3-inch rounds 1 1/2 pounds fresh asparagus, tough stems ends removed 4 portobello mushrooms, about 2 pounds total, cleaned and thickly sliced 3 zucchini, 9 ounces total, sliced in 1/2-inch rounds 3 yellow squash, 9 ounces total, sliced in 1/2-inch rounds olive oil cooking spray 1/4 cup balsamic vinegar romaine lettuce leaves freshly ground pepper fresh basil leaves Preheat the boiler or grill. Grill the vegetables in batches, spray with cooking spray, and drizzling lightly with some of the vinegar. Transfer each cooked batch to a tray and continue until all vegetables are grilled. Allow them to come to room temperature. Cover a serving platter with the romaine leaves. Arrange the vegetables decoratively on the romaine. Grind fresh pepper over the vegetables and garnish with basil leaves. Serve at room temperature. Per serving: 73 calories (8% calories from fat), 5 g protein, 1 g total fat (0.1 g saturated fat), 15 g carbohydrate, 5 g dietary fiber, 0 mg cholesterol, 10 mg sodium Quote Link to comment Share on other sites More sharing options...
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