Balsamic Grilled Vegetable Salad
User Reviews
5
Balsamic Grilled Vegetable Salad
Description
This salad starts with a medley of vegetables including jarred roasted red bell pepper slices, fresh asparagus broken into pieces, sliced zucchini, and chopped red onion. These are marinated in a mixture of balsamic vinegar, sun-dried tomato oil, salt, and pepper for at least two hours to develop flavor.
Once marinated, the vegetables are grilled in a grill basket over medium-high heat, stirring occasionally until lightly charred but still vibrant. Meanwhile, the reserved marinade is processed with capers, minced garlic, and sun-dried tomatoes to create a vinaigrette with texture from small tomato pieces.
The grilled vegetables are tossed with this vinaigrette, then garnished with additional sun-dried tomatoes, crumbled reduced-fat feta cheese, and minced fresh basil. The salad balances smoky char with tangy balsamic and creamy, salty feta, making it suitable as a flavorful side or light main dish.
Ingredients
- 3/4 cup red bell pepper sliced (about 1-1/2 full peppers, roasted, from a jar
- 1 1/2 cups asparagus broken into large pieces
- 1 1/2 cups zucchini sliced (about 1 large zucchini, cups
- 1/2 cup red onion roughly chopped
- 1/4 cup balsamic vinegar
- 2 teaspoons sun-dried tomato oil from a jar of oil-packed sun-dried tomatoes
- salt pinch
- black pepper pinch
- 1/2 teaspoon capers plus more for garnish
- 1/2 teaspoon garlic minced
- 2 tablespoons sun-dried tomato roughly chopped, plus additional for garnish (optional
- 1/4 cup feta cheese crumbled, reduced-fat
- basil minced (for garnish, fresh
Instructions
- Place the sliced roasted red pepper, asparagus, sliced zucchini, and chopped red onion into a large bowl.
- In a small bowl, whisk together the 1/4 cup balsamic vinegar, 2 teaspoons oil, and pinch of salt and pepper. Pour over the vegetables, mixing well. Cover the bowl and refrigerate for at least 2 hours.
- Once the vegetables have marinated, preheat your grill to medium/high heat and place a grill basket on top.
- Place the vegetables into the grill basket, reserving the balsamic vinegar mixture. Cook, stirring occasionally, until lightly charred.
- While the vegetables grill, combine the reserved balsamic vinegar mixture with 1/2 teaspoon capers, 1/2 teaspoon garlic, and sun-dried tomatoes in a small food processor. Process until well combined (you may still have some small tomato chunks – this is fine).
- Place the grilled veggies in a bowl and toss with the balsamic vinaigrette. Garnish with additional sun-dried tomatoes, capers, crumbled feta cheese, and fresh basil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2People, as a side
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 12g | 24% |
| Fat | 8.7g | 13% |
| Saturated Fat | 2.7g | 14% |
| Polyunsaturated Fat | 0.7g | 4% |
| Monounsaturated Fat | 3.4g | 17% |
| Cholesterol | 10mg | 3% |
| Sodium | 942mg | 39% |
| Potassium | 1134mg | 24% |
| Fiber | 7.7g | 31% |
| Sugar | 12g | 24% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 103mg | 114% |
| Calcium | 13mg | 1% |
| Iron | 18mg | 100% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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