Grilled Ratatouille Salad
By á-170456
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Ingredients
- 1 medium eggplant - (12 to 14 oz) cut 1/2"-thk rounds
- 1 medium zucchini quartered lengthwise
- 1 medium red bell pepper cut lengthwise
- into 6 strips
- 1 medium onion cut 1/2"-thk rounds
- 3 tablespoon garlic-flavored olive oil
- 2 teaspoons balsamic vinegar - (to 3)
- 2/3 cup crumbled feta cheese
- 2 tablespoons chopped fresh basil
Details
Servings 4
Preparation
Step 1
Prepare charcoal grill or preheat gas grill on medium-high heat.
On baking sheet, place eggplant, zucchini, bell pepper and onion. Drizzle with oil and sprinkle with salt and pepper. Turn to coat.
Place vegetables on grilling rack. Cook vegetables until tender and tinged with brown, turning frequently, about 6 minutes for eggplant and zucchini and 10 minutes for peppers and onion.
In large bowl, place vegetables. Add balsamic vinegar and toss to coat. Divide vegetables between two plates. Sprinkle with cheese and basil and serve.
This recipe yields 4 servings.
Per Serving: 250 Cal; 8g Prot; 19g Total Fat (7 Sat. Fat); 14g Carb.; 0mg Chol; 466mg Sod.; 4g Fiber.
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