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Mediterranean Grilled Vegetable Salad

Serves 6 | Serving Size: 1 cup serving
Total Time: 18 min | Prep: 10 min | Cook: 8 min
Grill your veggies then chop and toss to make a salad that is rich with flavor and inspired from the Mediterranean region.

1 eggplant, sliced
1 zucchini, sliced
1 onion, sliced
1 bell pepper, core and stem removed, cut in quarters
1 yellow squash, sliced
Foil and a little vegetable oil

1 tsp olive oil
2 tsp red wine vinegar
2 tablespoons of chopped fresh basil
1 tablespoon chopped garlic
1 lemon, juice and zest
pepper to taste

1 cup cherry tomatoes, stem removed
Grill the sliced vegetables on a hot grill with oil and foil. Turn the vegetables after about 2-4 minutes when they are browned and cook until almost tender, about 3 more minutes. Remove the vegetables as they are done and place on a platter. The onions will probably take longer to cook than the squash.

Allow the vegetables to cool slightly. Dice them with a sharp knife and place them in a mixing bowl. Toss with olive oil, vinegar, lemon, garlic and basil. Add pepper to taste.
Chef's Tips:
Feel free to mix up the types of vegetables that you use for this salad.
© Food and Health Communications
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Nutrition Facts
Serving Size 1 cup serving
Servings Per Batch 6
Amount Per Serving
Calories 65 Calories from Fat 17
% Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0
Sodium 7mg 0%
Total Carbohydrate 11g 3%
Dietary Fiber 5g 18%
Sugars 6g
Protein 2g 4%
Vitamin A 17% • Vitamin C 68%
Calcium 3% • Iron 5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.