Grilled Summer Vegetable Salad

Grilled Summer Vegetable Salad

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From: EatingWell Magazine, July/August 2017

Enjoy this healthy and simple grilled vegetable salad recipe alongside anything else you feel like throwing on the grill. Or toss it with pasta and plenty of Parmesan and call it dinner.

Ingredients 5 servings

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Original recipe yields 5 servings
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  • 2 ears corn, husked
  • 2 large bell peppers, quartered
  • 2 cups baby zucchini (8 ounces)
  • 3 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 tablespoon red-wine vinegar
  • 2 tablespoons chopped fresh oregano

Preparation

  • Active

  • Ready In

  1. Preheat grill to medium-high.
  2. Toss corn, peppers and zucchini with 2 tablespoons oil, salt and pepper in a large bowl.
  3. Oil the grill rack. Grill the vegetables, turning often, until lightly charred and tender, about 6 minutes for the peppers and zucchini and about 8 minutes for the corn.
  4. Coarsely chop the peppers into 1-inch pieces. Cut the zucchini in half. Cut the corn kernels from the cobs. Transfer the vegetables to a serving dish. Drizzle with vinegar and oregano and the remaining 1 tablespoon oil.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 135 calories; 9 g fat(1 g sat); 2 g fiber; 12 g carbohydrates; 3 g protein; 33 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 575 IU vitamin A; 72 mg vitamin C; 26 mg calcium; 1 mg iron; 242 mg sodium; 444 mg potassium
  • Nutrition Bonus: Vitamin C (120% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: ½ starch, 1 veg, 1½ fat

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