• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Grilled Vegetable Salad

  • Recipe Submitted by on

Category: Salads

 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


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

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