Zutaten für Angela's Grilled Vegetable Salad
- 1 large zucchini
- 1 large red bell pepper and 1 large yellow bell pepper
- 8 ounces whole mushrooms
- 1 pound fresh asparagus spears
- 1 (14 ounce) can artichoke hearts
- 1/2 cup pine nuts
- 1/4 cup shredded Romano cheese
- 2 garlic cloves
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Crumbled feta cheese (optional)
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Zubereitung von Angela's Grilled Vegetable Salad
- Preheat your grill to medium-high heat.
- Chop all vegetables into bite-sized pieces (approximately 1-inch).
- Toss the vegetables with olive oil, salt, pepper, and your choice of herbs (see ingredient suggestions below).
- Grill the vegetables for 8-10 minutes, turning occasionally, until tender and slightly charred.
- Remove from grill and let cool slightly.
- In a large bowl, combine the grilled vegetables with your favorite vinaigrette (recipe included below).
- Garnish with fresh herbs and crumbled feta cheese (optional).
- Serve immediately or chill for later. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
14g
Fat
13g
Carbs
3g
