Grilled Mediterranean Vegetable Salad

Name: Grilled Mediterranean Vegetable Salad
Total time: 30 min
Ingredients: 2 plum tomatoes, cored, seeded and coarsely chopped; 3 tablespoons lemon juice; 3 tablespoons reduced-sodium chicken broth; 1 ½ tablespoons extra-virgin olive oil; 1 tablespoon chopped fresh oregano, or 1 teaspoon dried; Salt & freshly ground pepper to taste; 1 small eggplant, cut into 1/4-inch-thick rounds; 2 small zucchini, trimmed and cut into 1/4-inch-thick ovals; 4 plum tomatoes, cored and cut in half lengthwise; 1 fennel bulb, trimmed and cut into 8 wedges; 1 red onion, peeled and sliced into 1/4-inch-thick slices (rings kept intact); 1 lemon, sliced; 3/4 cup crumbled feta cheese, preferably imported (3 ounces); 8 imported black olives, preferably Kalamata, pitted and cut in half; Freshly ground pepper to taste

1 Rating
1 Review

Pureed plum tomatoes make the base for the dressing, and are a natural complement to the grilled vegetables.

EatingWell Test Kitchen

Source: EatingWell Magazine, July/August 1995

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Recipe Summary

total:

30 mins

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 1
To make salad dressing: Combine 2 tomatoes, lemon juice, broth, oil and oregano in a blender or food processor; blend or process until smooth. Season to taste with salt and pepper.

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Step 2
To make salad: Prepare a grill. Lightly oil grill rack. Cook eggplant, zucchini, 4 tomatoes, fennel, onion and lemon slices, in batches if necessary, until browned and tender. (Fennel will take 4 to 5 minutes per side; eggplant, zucchini and onion 2 to 3 minutes per side; and tomatoes and lemon 1 to 2 minutes per side.) As the vegetables are done, transfer them to a large shallow serving dish. Toss gently with the dressing.
Step 3
Garnish the salad with feta, black olives and a grinding of black pepper.

Tips

DIY grill basket: It's best to use a grill basket when grilling small ingredients so they don't fall into the fire. If you don't have one, fold a 24-inch-long piece of heavy-duty foil in half and crimp up the edges to create a lip; this “basket” will prevent the food from sliding off the grates.

Nutrition Facts

Per Serving:

169 calories; protein 4.6g; carbohydrates 25g; dietary fiber 9g; sugars 11.9g; fat 8.1g; saturated fat 1.2g; vitamin a iu 1522.4IU; vitamin c 61.3mg; folate 83.8mcg; calcium 91.2mg; iron 1.5mg; magnesium 57.8mg; potassium 1037.8mg; sodium 265.5mg; thiamin 0.2mg.

Exchanges:

4 vegetable, 1 1/2 fat

1 Ratings

5 star values: 1
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 0

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EatingWell User

10/09/2012

Food Heaven! This was amazing. I posted to facebook right after consuming, Gone to Food Heaven. I have used this recipe and served it in a wrap several times and it is always a hit. In my attached picture I show it served over a bed of wilted spinach. (When I put it in a wrap I serve the spinach raw so it does not make the wrap soggy.) This dressing has also become my new fave- I use it all the time!! :) Pros: Absolutely delish and a GREAT way to use our summer garden harvest!

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Grilled Mediterranean Vegetable Salad

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Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (1)

All Reviews for Grilled Mediterranean Vegetable Salad

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Grilled Mediterranean Vegetable Salad

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (1)

All Reviews for Grilled Mediterranean Vegetable Salad