Grilled Vegetable Salad
Prep time: 15min
Total time: 30min
Serves 8
3 tbsp
fresh orange juice
45 mL
3 tbsp
Aged Balsamic Vinegar of Modena
45 mL
1
small clove garlic, minced
0
1/2 tsp
salt
2 mL
1/2 tsp
coarsely ground black pepper
2 mL
1/2 cup
Extra Virgin Olive Oil
125 mL
8 cups
assorted thickly sliced vegetables such as red onion, zucchini, eggplant and sweet peppers
2 L
1 bag
European Salad Blend
284 g
1/3 cup
crumbled feta cheese
75 mL
1/4 cup
chopped fresh mint leaves
60 mL
calories
180
fat
15 g
saturated fat
3 g
carbs
10 g
protein
3 g
cholestrol
5 mg
fibre
2 g
sodium
230 mg
potassium
235 mg
Directions
-
Whisk orange juice, vinegar, garlic, salt and pepper until combined. Slowly whisk in oil. Divide dressing mixture into two equal portions. Preheat barbecue to medium-high.
-
Insert a skewer through the side of each red onion slice to hold rings together. Brush one portion of dressing mixture over vegetables. Grill vegetables, turning as needed to prevent scorching and removing individual pieces as they are done, until all the vegetables are cooked, 15 to 20 min. Cool slightly. Chop larger vegetables into bite-size pieces. Remove skewers from onions and separate into rings.
-
Toss vegetables with salad greens and reserved dressing mixture. Sprinkle with feta and mint.
