AICR Grilled Vegetable Salad

[Guest guest]

@@@@@

AICR Grilled Vegetable Salad

3 Japanese eggplants, halved lengthwise

1 large red onion cut into 3/4-inch rounds

4 small beets, stems trimmed to 1 inch, peeled and halved lengthwise

3 small zucchini, each cut lengthwise into 4 slices

1 large red, yellow or orange pepper, cut into 1/2-inch slices

2 Roma tomatoes, quartered and seeded

Canola oil spray

Salt and freshly ground black pepper, to taste

5 large garlic cloves, minced and divided

1/4 cup plus 5 Tbsp. balsamic vinegar, divided

1/4 cup fat-free, sodium-reduced broth

4 Tbsp. fresh basil, chopped

1 Tbsp. fresh thyme, chopped

1 Tbsp. olive oil

3 cups sliced red leaf lettuce

1/4 cup grated Parmesan cheese

 

 

 

 

 

Preheat the grill or barbecue at medium-high heat.

 

Place the first 6 ingredients cut-side up on a baking sheet. Lightly

spray with canola oil spray and season with salt and pepper.

 

Mix 3 garlic cloves with 1/4 cup vinegar and drizzle it over the

vegetables. Grill the vegetables until they are tender, turning them

once. As each vegetable becomes tender, transfer it to a bowl and let

it cool. Be sure to save all vegetable juices to use later.

 

Mix the remaining 2 garlic cloves and 5 Tbsp. of vinegar with the

broth, basil, thyme and oil. Chop the grilled vegetables very

coarsely and place them in a large bowl. Pour the saved vegetable

juices into the mixture. Add the lettuce and the Parmesan to the

vegetables and pour the vinegar mixture over. Toss well. Season to

taste with salt and pepper.

 

Makes 4 servings. Per serving: 179 calories, 5 g. total fat (1 g.

saturated fat), 28 g. carbohydrate, 7 g. protein, 8 g. dietary fiber,

205 mg. sodium.

 

Source: American Institute Cancer Research

Formatted by Chupa Babi in MC: 06.26.06

-----