Grilled Vegetable Salad
Grilling vegetables not only enhances their flavor but also helps retain their nutrients.
This is vegan and gluten free recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Ingredients
- 300 gram Zucchini
- 200 gram Bell Pepper
- 150 gram Red Onion
- 250 gram Cherry Tomatoes
- 2 teaspoon Olive Oil
- 2 teaspoon Balsamic Vinegar
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 20 gram Fresh Basil
Instructions
- Preheat the grill to medium-high heat.
- Slice the zucchini and bell pepper into thick strips.
- Slice the red onion into rounds.
- In a bowl, toss the zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, balsamic vinegar, salt, and black pepper.
- Place the vegetables on the grill and cook for about 5 minutes on each side, or until they are tender and slightly charred.
- Remove the vegetables from the grill and let them rest for 5 minutes.
- Chop the fresh basil.
- In a serving bowl, combine the grilled vegetables and fresh basil.
- Serve the grilled vegetable salad warm or at room temperature.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 16g6%
- Sugars 8g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.