Grilled Vegetable Salad

Grilling vegetables not only enhances their flavor but also helps to retain more of their nutrients compared to other cooking methods.

This is vegan and gluten free recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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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

• 200 gram Bell peppers
• 200 gram Zucchini
• 200 gram Eggplant
• 250 gram Cherry tomatoes
• 100 gram Red onion
• 3 teaspoon Olive oil
• 2 teaspoon Balsamic vinegar
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 20 gram Fresh basil leaves

Instructions

1. Preheat the grill.
2. Cut the bell peppers, zucchini, and eggplant into thick slices.
3. Place the sliced vegetables on the grill and cook for 4-5 minutes on each side until they are slightly charred and tender.
4. Remove the vegetables from the grill and let them cool.
5. Cut the grilled vegetables into bite-sized pieces.
6. In a large bowl, combine the grilled vegetables, cherry tomatoes, and red onion.
7. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper.
8. Pour the dressing over the vegetables and toss to coat.
9. Garnish with fresh basil leaves.
10. Let the salad rest for 5 minutes before serving.
11. 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.