Grilled Vegetable Salad

Grilled Vegetable Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cup light olive oil, divided

  • 2

    teaspoons white wine vinegar

  • 2

    teaspoons whole-grain Dijon mustard

  • ½

    teaspoon salt

  • ½

    teaspoon ground black pepper

  • 2

    hearts romaine lettuce, halved

  • 2

    zucchini, cut into ¼ inch thick slices

  • 2

    yellow squash, cut into ¼ inch thick slices

  • 1

    large sweet onion, cut into ½ inch thick slices

  • 1

    pint cherry tomatoes, halved

  • ½

    cup crumbled reduced fat feta cheese

Directions

In a small bowl, whisk together 1/4 cup olive oil, vinegar, mustard, salt, and pepper. Cover and chill. Preheat grill to medium high heat (350 to 400). Pour remaining olive oil in a small bowl. Brush cut sides of romaine lettuce with a small amount of oil. Place romaine, cut side down, on preheated grill. Grill for 1 to 2 minutes, or just until cut side of romaine begins to wilt. Place grilled romaine, cut side up, on each of 4 serving plates. Brush both sides of zucchini, squash, onion, and tomatoes with a small amount of oil. Place on preheated grill, and grill for 1 to 2 minutes per side, or until vegetables begin to soften. Remove from grill, and place in a large bowl. Add olive oil mixture, tossing gently to coat. Divide vegetables evenly over prepared romaine. Sprinkle each evenly with feta cheese. Serve immediately.


Nutrition

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