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Grilled Vegetable Salad With Mozzarella Recipe
|Olive oil||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Dried marjoram||1⁄2 Teaspoon, crumbled|
|Dried thyme||1⁄2 Teaspoon, crumbled|
|Black pepper||1⁄4 Teaspoon|
|Eggplants||6 Ounce, trimmed and halved lengthwise (2 Small Japanese Eggplant, 3 Ounce Each)|
|Yellow squash||4 Ounce, sliced lengthwise 1/4 inch thick (1 Small)|
|Zucchini||4 Ounce, sliced lengthwise 1/4 inch thick (1 Small)|
|Sweet red pepper||1 Medium, cored, seeded, and quartered lengthwise|
|Fresh mozzarella cheese/Smoked part-skim mozzarella cheese||4 Ounce, thinly sliced|
|Pitted black olives||8|
|Minced fresh basil/Minced fresh parsley||2 Tablespoon|
|Balsamic vinegar||1 Tablespoon|
Serving size: Complete recipe
Calories 825 Calories from Fat 542
% Daily Value*
Total Fat 62 g95.8%
Saturated Fat 19.3 g96.5%
Trans Fat 0 g
Cholesterol 89.6 mg
Sodium 1948.1 mg81.2%
Total Carbohydrates 41 g13.7%
Dietary Fiber 13.8 g55.1%
Sugars 18 g
Protein 33 g65.9%
Vitamin A 137.7% Vitamin C 346.7%
Calcium 78.6% Iron 48.3%
*Based on a 2000 Calorie diet
Usinga pastry brush, coat the eggplants, yellow squash, zucchini, and red pepper with some of the mixture.
2 On a grill set 4 inches from glowing coals, cook the egg plants for 3 to 4 minutes on each side or until tender.
Cook the squash, zucchini, and red pepper for 2 minutes on each side or until tender.
3 Cut the red pepper into strips and arrange on a serving platter with the eggplants, yellow squash, zucchini, cheese, and olives.
Whisk the basil and vinegar into the remaining oil mixture and drizzle overall.