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Grilled Vegetable Salad
Recipes
Grilled Vegetable Salad
4 servings
25 minutes total

Ingredients

  • 4 ears yellow corn
  • 1 large yellow squash
  • 1 medium zucchini squash
  • 1 red bell pepper
  • 6 oz fresh portabella mushroom caps
  • 3 tablespoons olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 3 green onions
  • ¼ cup balsamic glaze

Steps

    1. Preheat grill pan (or grill) on medium-high. Remove husks and silks from corn. Microwave corn on HIGH 5 minutes or until it begins to get hot.
    2. Meanwhile, cut squash and zucchini lengthwise into ¼-inch-thick slices and place in large bowl. Cut bell pepper into quarters and add to bowl. Remove stems and gills (dark brown layers) from mushrooms; add mushrooms to bowl. Add corn, oil, salt, and pepper; toss until evenly coated.
    3. Place all vegetables on grill; grill 6–8 minutes, turning occasionally, until softened and grill-marked. Cut corn kernels from cob; place in salad bowl. Chop remaining grilled vegetables into small pieces and slice green onions thinly; add to bowl. Stir in glaze; serve.

Amount per ¼ recipe serving: Calories 220, Total Fat 12g, Sat Fat 1.5g, Trans Fat 0g, Chol 0mg, Sodium 130mg, Total Carb 30g, Fiber 4g, Total Sugar 14g, (Incl. 0g Added Sugars), Protein 4g, Vitamin D 0%, Calc 2%, Iron 10%, Potassium 10%