Grilled Vegetable Salad
Ingredients
The marinade
-
⅓
cup
Balsamic vinegar
-
1
T
olive oil
-
2
cloves
garlic, minced
-
to taste
Fresh basil, chopped
-
to taste
Water
The vegetables and toppings
-
1
eggplant, sliced into rounds
-
1
zucchini, sliced into rounds
-
2
Roma tomatoes, halved
-
Artichoke hearts
-
Roasted red peppers
-
Feta cheese
-
to taste
Fresh basil, chopped
-
Balsamic dressing
-
1
whole wheat pita bread (optional)
Instructions
- Whisk together balsamic vinegar, garlic, basil, and a splash of water in a bowl.
- Sprinkle the eggplant, zucchini, and tomato halves with salt and pepper, then coat them with the balsamic mixture and let sit for 10 minutes.
- Preheat the grill and cook the vegetables until tender with grill marks.
- Place fresh spinach on a plate and top with grilled veggies, artichoke hearts, red peppers, feta cheese, and fresh basil.
- Optionally, grill whole wheat pita bread and serve it cut into triangles.
Nutrition Facts (estimated)
Servings
2-3
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
8g
Sodium
300mg
Cholesterol
20mg
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