Grilled Vegetable Salad
Prep Time: 10 minutes
Cooking Time: 20 minutes
Yum! These vegetables are easy to grill and make a colorful salad. If you don't want to grill, you can roast the veggies on a baking sheet.
1 pepper(s), bell, red, quartered
1 pepper(s), bell, yellow, quartered
1 zucchini(s), medium, sliced lengthwise
1 onion(s), red, quartered
1/2 eggplant, sliced
1 large Portobello mushroom(s), sliced in half
4 cups spinach, fresh baby
8 kalamata olives
1/3 cup salad dressing, vinaigrette, reduced fat
1/4 cup(s) cheese, feta, lowfat,crumbled
Heat indoor or outdoor grill to medium heat. Place 1/4 cup Italian dressing into a large bowl. Reserve remaining dressing. Add prepared vegetables to bowl and toss to coat all vegetables. Add peppers and mushroom to grill and cook approx. 10 minutes before adding onion, zucchini and eggplant. Turn vegetables as necessary. Continue to grill an additional 5 to 10 minutes depending upon desired doneness. Remove vegetables from grill and add to serving plate on top of the spinach. Add remaining dressing to salad and top with feta cheese and olives. To roast vegetables instead: cut and place on a foil lined rimmed baking sheet and place in a preheated 425 degrees oven for approximately 18-20 minutes. Follow rest of above directions.
Per Serving About: 130 calories, 5 g fat, 1 g saturated fat, 6 g protein, 18 g carbohydrates, 6 g dietary fiber, 550 mg sodium ; Exchanges: 3 vegetable, 1 fat; Carb choices: 1