Grilled Vegetable Salad

2015-07-14
  • Yield : 3 servings
  • Prep Time : 10m
  • Cook Time : 7m
  • Ready In : 17m
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Nutritional Info

This information is per serving.

  • Calories

    420
  • Fat

    29 grams
  • Saturated Fat

    7 grams
  • Cholesterol

    13 milligrams
  • Sodium

    618 milligrams
  • Carbohydrate

    33 grams
  • Fiber

    8 grams
  • Protein

    11 grams
  • Sugar

    11 grams

Ingredients

  • 1/2 bunch asparagus, trimmed and cut into bite-size pieces
  • 1 pint cherry tomatoes
  • 1 medium red onion, cut into 1/2-inch rings
  • 1 yellow bell pepper, quartered, seeds and ribs removed
  • 1 red bell pepper, quartered, seeds and ribs removed
  • 1/4 cup extra-virgin olive oil, for brushing
  • Salt and freshly ground black pepper
  • 1/4 cup fresh basil leaves
  • 1/4 pound feta cheese
  • 1 medium clove garlic, chopped
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper

Method

Step 1

Preheat grill to medium.

Step 2

In a large bowl, toss the vegetables with olive oil and season with salt and pepper. Grill the vegetables, turning occasionally, until charred and tender, about 5 to 7 minutes. Remove to a platter. Sprinkle with basil and feta.

Step 3

In a small bowl, mix garlic, balsamic vinegar, and olive oil. Season with salt and pepper and drizzle over vegetables.

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