Epicure Recipes

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Grilled Summer Vegetable Salad

VeganDinnerLunchVegetarianGluten-freeAppetizers & Small BitesSide DishesDairy-freeBBQCanada DayIndependence DayLow-sodiumSugar Conscious

16 - 18 min

4 - 6 servings

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This recipe provides almost 2 of your recommended 8 servings of fruit and veggies.

Ingredients

  • 2 bell peppers, cut into thick strips
  • 2 medium zucchinis, sliced 1/4" thick
  • 1 medium onion, sliced 1/4" thick
  • 3 tbsp olive oil
  • 3 cups mixed greens
  • 1⁄4 cup Balsamic Vinaigrette Dressing, or Raspberry Vinaigrette Dressing
  • 2 tbsp Balsamic Vinaigrette Dressing Mix
  • 3⁄4 cup olive oil
  • 1⁄4 cup balsamic vinegar
  • Sea Salt, to taste
  • Black Pepper, to taste
  • Sea Salt, freshly ground, to taste

Preparation

  • Preheat barbecue to medium-high.
  • Toss all vegetables except greens with oil.
  • Place vegetables in a grilling basket on grill. Using tongs, turn often, until lightly charred, 5 - 8 minutes.
  • Place greens in a large salad bowl and add grilled vegetables. Drizzle with Vinaigrette. Season to taste. Toss to mix.

Epicure Products Used

Nutritional Information

Per serving: Calories 150, Fat 13 g (Saturated 2 g, 0 0 g), Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 7 g (Fiber 2 g, Sugars 2 g), Protein 3 g.