Grilled Veg Salad Recipe
Summary
Ingredients
| Eggplant | 1 Medium | |
| Red onion | 1 | |
| Zucchini | 2 | |
| Red peppers/Yellow peppers or both | 1 | |
| Cheese | 3⁄4 Cup (12 tbs) | |
| Parsley | 1 Tablespoon, chopped | |
| Garlic | 1 Clove (5 gm), minced | |
| Olive oil | 1⁄2 Cup (8 tbs) | |
| Red wine vinegar | 3 1⁄4 Cup (52 tbs) | |
| Oregano | 1⁄2 Teaspoon | |
| Chili powder | 1⁄2 Teaspoon | |
| Cumin seeds | 1⁄2 Teaspoon | |
| Dried mustard | 1⁄2 Teaspoon | |
| Cayenne | 1 Teaspoon |
Nutrition Facts
Serving size
Calories 307 Calories from Fat 218
% Daily Value*
Total Fat 25 g38%
Saturated Fat 6.4 g32.1%
Trans Fat 0 g
Cholesterol 19 mg6.3%
Sodium 138.8 mg5.8%
Total Carbohydrates 11 g3.7%
Dietary Fiber 4.3 g17.3%
Sugars 5.3 g
Protein 7 g13.7%
Vitamin A 34.1% Vitamin C 77.3%
Calcium 17.8% Iron 11.3%
*Based on a 2000 Calorie diet
Directions
Cut all the salad ingredients, expect cheese and parsley, in to ½ inch thick and slightly apply the dressing mix over them.
Cook on grill on medium flame, until the pieces look tender and slightly charred, remembering to turn occasionally. When fully cooked, remove the vegetables from the grill.
In a platter arrange the grilled vegetables and sprinkle with cheese. Brush with the remaining dressing mix and if desired, garnish with chopped parsley.
Grilled vegetable salad is best served warm as a starter or an accompaniment to the main meal.
Chef
