Grilled Chopped Vegetable Salad

Name: Grilled chopped vegetable salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 eggplants (Asian or 1 small eggplant); 2 small zucchini (sliced lengthwise); 1 red pepper (quartered); 1 large carrot (sliced lengthwise); 3 tbsp tomato juice (sodium reduced); 2 tsp canola oil; 1 tsp Dijon mustard; ¼ tsp black pepper (freshly ground); 2 tbsp balsamic vinegar (aged or fruit infused); 1 tbsp basil (fresh, chopped); 1 tbsp mint (fresh, chopped); 6 lettuce leaves (boston)

Jan 5, 2015

Grilled chopped vegetable salad

Grilling adds tons of flavour to your favourite vegetables. With an easy marinade and dressing this salad becomes a great side dish for any grilled meat or fish. Plus, you can toss any leftovers with cooked pasta for another salad.

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Prep Time 20 mins

Cook Time 10 mins

Total Time 30 mins

Course Salads

Servings servings

Calories 65 kcal

Ingredients

2 eggplants Asian or 1 small eggplant
2 small zucchini sliced lengthwise
1 red pepper quartered
1 large carrot sliced lengthwise
3 tbsp tomato juice sodium reduced
2 tsp canola oil
1 tsp Dijon mustard
¼ tsp black pepper freshly ground
2 tbsp balsamic vinegar aged or fruit infused
1 tbsp basil fresh, chopped
1 tbsp mint fresh, chopped
6 lettuce leaves boston

Instructions

Trim top ends of eggplants off and slice eggplants lengthwise into thin slices; place in large shallow dish. Add zucchini, pepper and carrot.
In a small bowl, whisk together 2 tbsp (30 mL) of the tomato juice, oil, mustard and pepper. Drizzle over vegetables and toss them to coat.
Place vegetables on greased grill over medium high heat and grill, turning once or twice for about 10 minutes or until tender. Remove to cutting board and let cool slightly.
Chop vegetables coarsely and place in bowl. Drizzle with remaining tomato juice, vinegar, basil and mint. Stir gently to combine. Spoon out onto lettuce leaves to serve.