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Grilled Vegetable Salad

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1 medium zucchini, cut into 1/4" slices
1 medium yellow squash, cut into 1/4" slices
1 medium eggplant, cut into 1" slices
6 thin asparagus spears
1 red onion, cut into 3/4" thick slices
2 sweet red peppers, cut in 3/4" rings
1/4 C. olive oil
Salad Greens
1/4 C. balsamic vinegar
1/4 C. fresh basil, snipped
Cut vegetables, brush with oil and sprinkle with seasonings. Grill zucchini, squash and asparagus for 5 to 6 minutes. Grill onion, pepper, and eggplant for 8 to 10 minutes. Turn occasionally. Put vegetables on torn greens and drizzle with vinegar, sprinkle with basil.