Grilled Vegetable Salad

Grilled Vegetable Salad
Recipe type: Salads
Prep time: 
Cook time: 
Total time: 
Serves: 4
A must for any barbecue. Low calorie; Low fat; Low cholesterol.
  • 1 Vidalia onion
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 3 small zucchini
  • Dressing Ingredients:
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 large clove garlic, minced
  • 1 tablespoon finely chopped parsley or thyme leaves
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  1. Preheat barbecue, sprayed with vegetable cooking spray.
  2. Slice onion into four rounds; insert small bamboo skewers through slices to prevent them from falling apart when grilling.
  3. Cut peppers into quarters; remove ribs and seeds.
  4. Cut zucchini crosswise into halves and then cut each piece in half lengthwise. Arrange vegetables on a baking sheet.
  5. Dressing: In a bowl, combine oil, vinegars, mustard, garlic, parsley, rosemary, salt and pepper.
  6. Brush vegetables with vinaigrette and let marinate at room temperature for 30 minutes or for up to 4 hours.
  7. Place on grill over medium-high heat; grill for 12 to 15 minutes, turning occasionally; remove vegetables as they become tender-crisp.
  8. Transfer to a serving platter; serve warm or at room temperature.
Nutrition Information
Calories: 72 Fat: 4g Saturated fat: 0g Carbohydrates: 10g Sodium: 165mg Fiber: 2g Protein: 1g Cholesterol: 0mg