Try this Make Ahead - Grilled Vegetable Salad recipe, or contribute your own.
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1 INSTRUCTIONS
For the Vinaigrette Whisk lemon juice, mustard, garlic, salt, and pepper together in large bowl. Whisking constantly, slowly drizzle in oil. Whisk in basi and set aside.
2
For the Vegetables Slice 1/4 inch off tops and bottoms of bell peppers and remove cores. Make slit down 1 side of each bell pepper and then press flat into 1 long strip, removing ribs and remaining seeds with knife as needed. Cut strips in half crosswise ( you should have 4 pepper pieces).
3
Using sharp paring knife, cut 1/2 inch crosshatch pattern in flesh of eggplant and zucchini, being careful to cut down to but not through skin. Push toothpick horizontally through each onion slice to keep rings intact while grilling. Brush tomatoes, peppers, zucchini, and onion all over with oil, then brush eggplant with remaining oil. Season vegetables with salt and pepper.
4
For a Gas Grill Turn all burners to high, cover and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
5
Clean and oil cooking grate. Grill vegetables, starting cut sides down for eggplant and zucchini, until tender and well browned and skins of bell peppers, eggplant and tomatoes are charred, 8 to 16 minutes, turning and moving vegetables as necessary for even cooking. Transfer vegetables to baking sheet as they finish. Place bell peppers in bowl, cover with plastic wrap, and let steam to loosen skins, about 5 minutes.
6
When cool enough to handle, peel bell peppers and tomatoes. Using spoon, scoop eggplant flesh out of its skin; discard skin. Chop all vegetables into 1-inch pieces, transfer to bowl with vinaigrette, and toss to coat. Serve warm or at room temperature with lemon wedges.
TO MAKE AHEAD:
Grilled vegetable salad can be refrigerated for up to 2 days.
To serve, bring salad to room temperature and season with salt and pepper to taste.
Grill-charred vegetables flavored with a tangy vinaigrette may sound simple, but small details can make a big difference. The key to grilling vegetables is prepping each one properly for peak performance on he grill. Cutting the zucchini and eggplant in half and then scoring them helped them release excess moisture during grilling, ensuring hat our flavorful salad didn't turn soupy and waterlogged. After grilling the vegetables, we chopped them into bite size pieces and tossed them with a potent vinaigrette. Serve as a side dish to grilled meats and fish; with grilled pita as a salad course or with hard-cooked eggs, olives and premium canned tuna as a light lunch.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (209g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 220 | ||
Calories from Fat: 153 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17g | 23 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 10.7g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 0mg | 0 % | |
Sodium 70.5mg | 2 % | |
Potassium 353.1mg | 9 % | |
Total Carbohydrate 20.7g | 6 % | |
Dietary Fiber 7.3g | 29 % | |
Sugars, other 13.4g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 220
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