Recipe - Grilled Vegetable Salad
1 tsp chopped fresh rosemary
1/8 tsp freshly ground pepper
2 1/2 tsp olive oil
1 Tbs raspberry-flavored vinegar
1 clove garlic, minced or crushed through a garlic press
2 husks of fresh corn
1 small zucchini cut in half lengthwise (1/4 lbs)
1 small yellow squash cut in half lengthwise (about 1/4 lbs)
1 large red-bell pepper, cut into quarters
1 medium eggplant cut in half lengthwise (about 1 lbs)
2 slices of red onion
1 large, unpeeled tomato, cored and cut in half crosswise
Vegetable cooking spray
Combine rosemary and the next 4 ingredients in a bowl. Stir with a whisk until blended. Brush corn and remaining vegetables with half of the olive oil mixture.
Coat grill rack with cooking spray. Place vegetables; cut side down, on the rack. Cook for about 5 minutes, and then brush top with remaining olive mixture. Turn vegetables over to cook for another 3-5 minutes until tender, and then remove from grill. Cut corn into 6 pieces, cut each onion slice into quarters, and cut each remaining vegetable in half. Arrange vegetables on serving dish or large bowl to serve.
Yield: 4 Servings
Freebies: 1 G&S, 1 NSV, 1 Fat
Calories 157 (23% from fat); Fat 4.0g (sat 0.6g); Protein 5.1g; Carb 31.0g; Fiber 8.8g; Cholesterol 0.0mg; Potassium 868.4mg; Sodium 306.0mg; Calcium 42.6mg
Recipe from Cooking Light Magazine