Side Pannel
Grilled Vegetable Salad
Ingredients List
- 1 ts Chopped fresh rosemary
- 1/8 ts Freshly ground pepper
- 2 1/2 ts Olive oil
- 1 tb Raspberry-flavored vinegar
- 1 Clove garlic, minced
- 2 Ears fresh corn, husked
- 1 sm Zucchini, (1/4 pound) cut in
- -half lengthwise
- 1 sm Yellow squash, (1/4 pound)
- -cut in half lengthwise
- 1 lg Red bell pepper, cut into
- -quarters
- 1 md Eggplant, (1 pound) cut in
- -half lengthwise
- 2 sl Purple onion, (1/2-inch)
- 1 lg Unpeeled tomato, cored and
- -cut in half crosswise
- Vegetable cooking spray
Directions
Combine rosemary and next 4 ingredients in a bowl; stir with a whisk until
blended. Brush ears of corn and the cut surfaces of the remaining
vegetables with half of olive oil mixture, and set aside.
Coat grill rack with cooking spray; place on grill over medium-hot coals.
Place vegetables, cut sides down, on rack. Cook 5 minutes; brush with
remaining olive oil mixture. Turn vegetables over, and cook an additional 5
minutes or until tender. Remove from grill; cut each ear of corn into 6
pieces. Cut each onion slice into quarters. Cut remaining vegetable pieces
in half. Yield: 4 servings (serving size: 1/2 cup).
Per serving: 121 Calories; 4g Fat (25% calories from fat); 4g Protein; 22g
Carbohydrate; 0mg Cholesterol; 21mg Sodium
blended. Brush ears of corn and the cut surfaces of the remaining
vegetables with half of olive oil mixture, and set aside.
Coat grill rack with cooking spray; place on grill over medium-hot coals.
Place vegetables, cut sides down, on rack. Cook 5 minutes; brush with
remaining olive oil mixture. Turn vegetables over, and cook an additional 5
minutes or until tender. Remove from grill; cut each ear of corn into 6
pieces. Cut each onion slice into quarters. Cut remaining vegetable pieces
in half. Yield: 4 servings (serving size: 1/2 cup).
Per serving: 121 Calories; 4g Fat (25% calories from fat); 4g Protein; 22g
Carbohydrate; 0mg Cholesterol; 21mg Sodium
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