Grilled Vegetable Salad
(makes 10 servings)
|2||1-pound eggplants (480 g), peeled and sliced into 1/3-inch (0.8 cm) rounds|
|1 1/2||pounds (720 g) fresh asparagus, tough stems ends removed|
|4||portobello mushrooms, about 2 pounds (960 g) total, cleaned and thickly sliced|
|3||zucchini, 9 ounces (270 g) total, sliced in 1/2-inch (2.5 cm) rounds|
|3||yellow squash, 9 ounces (270 g) total, sliced in 1/2-inch (2.5 cm) rounds|
|olive oil cooking spray|
|1/4||cup (60 ml) balsamic vinegar|
|romaine lettuce leaves|
|freshly ground pepper|
|fresh basil leaves|
- Preheat the boiler or grill.
- Grill the vegetables in batches, spray with cooking spray, and drizzling lightly with some of the vinegar. Transfer each cooked batch to a tray and continue until all vegetables are grilled. Allow them to come to room temperature.
- Cover a serving platter with the romaine leaves. Arrange the vegetables decoratively on the romaine. Grind fresh pepper over the vegetables and garnish with basil leaves. Serve at room temperature.
|Per serving:||73 calories (8% calories from fat), 5 g protein, 1 g total fat (0.1 g saturated fat), 15 g carbohydrate, 5 g dietary fiber, 0 mg cholesterol, 10 mg sodium|