Grilled veggie salad

By sexyswamprat

  • 2 1-pound eggplants (480 g), peeled and sliced into 1/3-inch (0.8 cm) rounds

  • 1 1/2 pounds (720 g) fresh asparagus, tough stems ends removed

  • 4 portobello mushrooms, about 2 pounds (960 g) total, cleaned and thickly sliced

  • 3 zucchini, 9 ounces (270 g) total, sliced in 1/2-inch (2.5 cm) rounds

  • 3 yellow squash, 9 ounces (270 g) total, sliced in 1/2-inch (2.5 cm) rounds

  • olive oil cooking spray

  • 1/4 cup (60 ml) balsamic vinegar

  • romaine lettuce leaves

  • freshly ground pepper

  • fresh basil leaves

  1. Preheat the boiler or grill.

  2. Grill the vegetables in batches, spray with cooking spray, and drizzling lightly with some of the vinegar. Transfer each cooked batch to a tray and continue until all vegetables are grilled. Allow them to come to room temperature.

  3. Cover a serving platter with the romaine leaves. Arrange the vegetables decoratively on the romaine. Grind fresh pepper over the vegetables and garnish with basil leaves. Serve at room temperature.

Nutritional Facts

Per serving
73 calories (8% calories from fat)
5 g protein
1 g total fat (0.1 g saturated fat)
15 g carbohydrate
5 g dietary fiber
0 mg cholesterol
10 mg sodium
3 vegetable

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