Grilled Vegetable Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Vinaigrette Ingredients:6 Tbsp. Land O Lakes Butter with Olive Oil, melted1 Tbsp. finely chopped rosemary2 Tsp. finely shopped fresh garlic1/4 cup red Wine Vinegar2 Tsp. Dijon Mustard1/2 Tsp. freshly ground or coarse ground PepperVegetable Ingredients:2 Medium Zucchini =, halved lengthwise1 Large Red Bell Pepper, quartered1 Large Yellow Bell Pepper, quartered1 Large Red Onion, cut into 6 slices1 Small Eggplant, cut into 6 (1/2" thick) slices
Combine butter with olive oil, rosemary, and garlic in medium bowl; reserve 1/4 cup. Add vinegar, mustard, pepper, salt to remaining butter mixture; mix well. Set aside.
Heat gas grill on medium or charcoal grill until coals are ash white. Place vegetables onto grill, cut side down.
Grill, turning and brushing occasionally with reserved butter mixture, until vegetables are tender and browned (13-15 minutes).
To serve arrange vegetables on serving platter, drizzle with vinaigrette. Serves 6
Number of Servings: 1
Recipe submitted by SparkPeople user DEBBIEB1231.
Heat gas grill on medium or charcoal grill until coals are ash white. Place vegetables onto grill, cut side down.
Grill, turning and brushing occasionally with reserved butter mixture, until vegetables are tender and browned (13-15 minutes).
To serve arrange vegetables on serving platter, drizzle with vinaigrette. Serves 6
Number of Servings: 1
Recipe submitted by SparkPeople user DEBBIEB1231.
Nutritional Info Amount Per Serving
- Calories: 338.5
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 853.0 mg
- Total Carbs: 73.8 g
- Dietary Fiber: 23.4 g
- Protein: 11.9 g
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