Grilled Vegetable Salad

[Guest guest]

In SDA-veg-recipes, Angie Phillips <nbe (AT) xxxxx (DOT) xxxx wrote:

 

Grilled Vegetable Salad

by Angela

Yield: 4 servings

 

1 teaspoon chopped fresh rosemary

1/8 teaspoon freshly ground pepper

2-1/2 teaspoons olive oil

1 tablespoon raspberry-flavored vinegar

1 clove garlic, minced

2 ears fresh corn, husked

1 small zucchini, cut in half lengthwise (about 1/4 pound)

1 small yellow squash, cut in half lengthwise (about 1/4 pound)

1 large red bell pepper, cut into quarters

1 medium eggplant, cut in half lengthwise (about 1 pound)

2 (1/2-inch) slices purple onion

1 large, unpeeled tomato, cored and cut in half crosswise

Vegetable cooking spray

 

1 Combine rosemary and next 4 ingredients in a bowl; stir with a whisk

until blended. Brush ears of corn and the cut surfaces of the

remaining

vegetables with half of olive oil mixture, and set aside.

2 Coat grill rack with cooking spray; place on grill over medium-hot

coals.

Place vegetables, cut sides down, on rack. Cook 5 minutes; brush with

remaining olive oil mixture. Turn vegetables over, and cook an

additional 5

minutes or until tender. Remove from grill; cut each ear of corn into

6

pieces. Cut each onion slice into quarters. Cut remaining vegetable

pieces

in half.

Yield: 4 servings (serving size: 1/2 cup).

 

Nutritional Information: CALORIES 128 (27% from fat) / PROTEIN 3.9g /

FAT

3.9g (SAT 0.5g, MONO 2.2g, POLY 0.7g) / CARB 23.5g / FIBER 5.2g /

CHOL 0mg

/ IRON 1.9mg / SODIUM 18mg / CALCIUM 66mg

 

 

Interested in healthy, vegan recipes?

http://www.Christian-Vegan-Cooking