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Grilled Vegetable Salad with Sweet Onion Vinaigrette
Ingredients:
4 medium yellow squash
3 medium Zucchini
2 medium egg plants (3/4 lb. each)
2 red bell peppers quartered and seeded
2 lbs. asparagus, ends trimmed
1 medium sweet onion cut into 1/3 inch slices
1/4 C evoo (Extra Virgin Olive Oil)
1/2 t salt
1/2 t fresh ground pepper
Preparation:
Trim ends of squash, zucchini and egg plants. Cut lengthwise, on a diagonal, into 1/2 inch slices. Arrange all veggies in a large baking pan and brush them with oil. Sprinkle on salt and pepper and then grill until tender, turn once. Use a pan with ridges to get grill marks. Arrange veggies on a platter. Cover with dressing.
Dressing:
1/4 C lemon juice
1/4 C white wine vinegar
1/4 C minced fresh herbs (parsley, basil, dill etc.)
3 T evoo
1 T Dijon mustard
1/2 t sugar
1/2 t salt
1/2 t fresh ground black pepper
3 garlic cloves pealed
1 medium onion cut into 1/2 inch slices and grilled until tender
Combine all, but onions. Puree in a blender, Let stand fior an hour, then add the onion. Served at room temperature.
Calories 70, Carbohydrates 11g, Protein 3.4g, Fat 3g, Fiber 4g.
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