Grilled Vegetable Salad

Course : Grilled Vegetables
Serves: 4
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2 tablespoons fresh lemon juice
1 tablespoon dijon mustard
1/4 cup olive oil
1/2 pound asparagus -- trimmed
1 medium zucchini -- trimmed, cut horizontally into thirds
1 medium japanese eggplant -- trimmed, cut horizontally into thirds
1 medium red onion -- cut into thick wedge with stem end still attached
1 medium yellow bell pepper -- cut into 2- -- inch wide strips
1 medium red bell pepper -- cut into 2- -- inch wide strips
4 cups mixed baby greens
1 tablespoon chopped fresh thyme
2 medium ripe tomatoes -- cut into wedges
1/4 cup black brine-cured olives
1/4 cup crumbled soft fresh goat cheese

Preparation / Directions:

Prepare barbecue (medium heat). Whisk lemon juice and mustard in small bowl to blend. Gradually whisk in oil. Arrange vegetables in large baking dish. Pour half of marinade over; reserve remaining marinade for dressing. Toss vegetables to coat. Let stand 15 minutes. Remove vegetables from marinade and season with salt and pepper. Grill vegetables until tender and brown in spots, about 5 to 10 minutes, turning frequently. Transfer to plate. Whisk thyme into reserved dressing/marinade. Pour over greens and toss to coat. Arrange greens on platter. Arrange grilled vegetables over. Arrange tomatoes and olives around salad. Sprinkle with goat cheese and serve. Prep Time: 15/15 minutes Cook Time: 10 minutes Makes: 6 servings I love this salad because it's full of all the great flavors of summertime. Grill some slices of hearty country wheat bread to make the meal complet


Nutritional Information:

730 Calories (kcal); 57g Total Fat; (65% calories from fat); 12g Protein; 56g Carbohydrate; 0mg Cholesterol; 228mg Sodium

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