Grilled Vegetable Salad
Grilling vegetables enhances their natural flavors and adds a smoky touch to the salad.
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.
Ingredients
- 2 cup Zucchini
- 1 cup Yellow bell pepper
- 1 cup Red bell pepper
- 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
- Preheat the grill to medium-high heat.
- Cut the zucchini, bell peppers, and red onion into thick slices.
- In a large bowl, toss the vegetables with olive oil, balsamic vinegar, salt, and black pepper.
- Grill the vegetables for 4-5 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 grilled vegetables into bite-sized pieces and transfer them to a serving bowl.
- Add the cherry tomatoes and fresh basil leaves to the bowl.
- Drizzle with additional olive oil and balsamic vinegar if desired.
- Toss gently to combine.
- Serve the grilled vegetable salad immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 15g5%
- Sugars 5g
- 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.