Grilled Vegetable Salad
(makes 10 servings)
| 2 | 1-pound eggplants (480 g), peeled and sliced into 1/3-inch (0.8 cm) rounds |
| 1 1/2 | pounds (720 g) fresh asparagus, tough stems ends removed |
| 4 | portobello mushrooms, about 2 pounds (960 g) total, cleaned and thickly sliced |
| 3 | zucchini, 9 ounces (270 g) total, sliced in 1/2-inch (2.5 cm) rounds |
| 3 | yellow squash, 9 ounces (270 g) total, sliced in 1/2-inch (2.5 cm) rounds |
| 1/4 | cup (60 ml) balsamic vinegar |
- Preheat the boiler or grill.
- Grill the vegetables in batches, spray with cooking spray, and drizzling lightly with some of the vinegar. Transfer each cooked batch to a tray and continue until all vegetables are grilled. Allow them to come to room temperature.
- Cover a serving platter with the romaine leaves. Arrange the vegetables decoratively on the romaine. Grind fresh pepper over the vegetables and garnish with basil leaves. Serve at room temperature.
| Per serving: | 73 calories (8% calories from fat), 5 g protein, 1 g total fat (0.1 g saturated fat), 15 g carbohydrate, 5 g dietary fiber, 0 mg cholesterol, 10 mg sodium |
| Exchanges: | 3 vegetable |
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