Karl’s Chargrilled 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: 10.
Ingredients
- 2 medium Zucchini
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 small Red onion
- 1 cup Cherry tomatoes
- 2 tablespoon Olive oil
- 1 tablespoon Balsamic vinegar
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 cup Mixed greens
Instructions
- Preheat the grill to medium-high heat.
- Slice the zucchini, red bell pepper, yellow bell pepper, and red onion into thick slices.
- In a bowl, toss the sliced vegetables with olive oil, balsamic vinegar, salt, and black pepper.
- Place the vegetables on the preheated grill and cook for about 5 minutes per side, or until they are tender and have grill marks.
- Remove the vegetables from the grill and let them rest for 5 minutes.
- In a large bowl, combine the grilled vegetables with cherry tomatoes and mixed greens.
- Drizzle with additional olive oil and balsamic vinegar if desired.
- Toss gently to combine.
- Serve the salad immediately and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 15g5%
- Sugars 8g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.