Grilled Vegetable Salad

By Debe Pendice

Ingredients
  • 8 ounces uncooked rotini

  • 2 large Chinese eggplant, trimmed and cut into 1/2 " thick slices

  • 1 red bell pepper, cut into quarters and seeded

  • 1 medium zucchini, sliced 1/2" thick lengthwise

  • 2 Roma tomatoes, cut in half

  • 2 medium shallots, quartered

  • 2 cloves garlic, minced

  • 1 teaspoon dried basil

  • 4 tablespoons olive oil, divided

  • 1 tablespoon balsamic or red wine vinegar

Directions
  1. Preheat grill to medium. Cook rotini according to package directions. Rinse in cold water; drain.

  2. Meanwhile, in large bowl combine eggplant, red pepper, zucchini, tomatoes, shallots, garlic and basil; mix lightly. Drizzle with 2 tablespoons of the olive oil; toss to coat.

  3. Arrange vegetables on grill. Grill vegetables, turning frequently, 5-10 minutes or until vegetables are slighty charred. Remove vegetables to cutting board and coursely dice.

  4. In a large bowl, combine the rotini, grilled vegetables, remaining 2 tablespoons olive oil and vinegar, and toss to mix. Season with salt and pepper to taste. Serve at room temperature.

  5. Serves 14


Nutritional Facts

Servings
14
Per Serving
Calories
108
Carbohydrates
15 g
Protein
3 g
Fat
4 g
Fiber
1 g
Cholesterol
0 mg
Sodium
3 mg

lunch spring and summer guide vinegar pasta salad salads pasta carbs under 15g veggie low cholesterol eggplant low carb low calorie low cholesterol salad

3 replies

apanda
apanda 2009-08-22 00:10:57 -0500 Report

Sounds yummy!! This is right up my alley. I could even skip the pasta part and be happy with the rest of the ingrediants. Thanks Debe