Grilled Vegetable Salad

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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Grilled Vegetable Salad calories by ingredient
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Number of Servings: 1


    Vinaigrette Ingredients:
    6 Tbsp. Land O Lakes Butter with Olive Oil, melted
    1 Tbsp. finely chopped rosemary
    2 Tsp. finely shopped fresh garlic
    1/4 cup red Wine Vinegar
    2 Tsp. Dijon Mustard
    1/2 Tsp. freshly ground or coarse ground Pepper

    Vegetable Ingredients:
    2 Medium Zucchini =, halved lengthwise
    1 Large Red Bell Pepper, quartered
    1 Large Yellow Bell Pepper, quartered
    1 Large Red Onion, cut into 6 slices
    1 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.

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