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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 194.2
  • Total Fat: 14.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 311.5 mg
  • Total Carbs: 17.1 g
  • Dietary Fiber: 5.8 g
  • Protein: 2.8 g

View full nutritional breakdown of Grilled Vegetable Salad calories by ingredient
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Grilled Vegetable Salad

Submitted by: IMELDASHOEQUEEN
Grilled Vegetable Salad

Introduction

Modified from Cuisine Magazine Modified from Cuisine Magazine
Number of Servings: 2

Ingredients

    3 zucchini, thinly sliced lengthwise
    250g cherry tomatoes
    6 spring onions, think green ends trimmed off
    Olive oil spray
    Salt & freshly ground pepper
    2 pale inner sticks celery & leaves, thinly sliced
    1/4 preserved lemon
    1 tsp coriander seeds, toasted & crushed
    2 Tbl capers
    1 small clove garlic, finely chopped
    2 Tbl olive oil
    Juisce of 1/2 lemon

Directions

Heat a barbecue or ridged grill pan over moderate heat. Spray the zucchini, tomatoes and spring onions with olive oil spray, sprinkle with salt and pepper and grill until well browned.

Sautee the sliced celery with the garlic until slightly browned.

Mix the remaining ingredients together to form a dressing.

Pile the grilled vegetables onto a serving plate, scatter over the celery mix and then dress.

Serving Size: Serves 2

Number of Servings: 2

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.






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