Grilled Vegetable Salad

Grilling vegetables not only enhances their flavor but also helps retain more nutrients compared to boiling or frying.

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.

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Medium

Grilled Vegetable Salad

Cooking Method: Grilling Cuisine: International Courses: Gluten free, Lunch, Salad, Vegan, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 10 min Rest Time 5 min Total Time 30 mins

Servings: 4 Calories: 600

Best Season: Summer

Ingredients

Servings

• 2 cup Zucchini
• 2 cup Bell peppers
• 1 cup Red onion
• 1 cup Cherry tomatoes
• 2 tablespoon Olive oil
• 1 tablespoon Balsamic vinegar
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 cup Fresh basil leaves

Instructions

1. Preheat the grill.
2. Cut the zucchini, bell peppers, and red onion into thick slices.
3. In a bowl, toss the vegetables with olive oil, balsamic vinegar, salt, and black pepper.
4. Grill the vegetables for 3-4 minutes on each side until they are charred and tender.
5. Remove the vegetables from the grill and let them rest for 5 minutes.
6. In a serving bowl, combine the grilled vegetables with cherry tomatoes and fresh basil leaves.
7. Drizzle with extra olive oil and balsamic vinegar if desired.
8. Serve the grilled vegetable salad as a side dish or a main course.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 15g5%

Sugars 5g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.