Grilled Vegetables With Balsamic Dressing
Serves: 4
Prep Time: 20 minutes
Cook Time: 8 minutes
Nutrition Score per serving:
194 calories, 62% fat (13 g; 2 g saturated), 29% carbs (14 g), 9% protein (4 g), 81 mg calcium, 2 mg iron, 5 g fiber, 30 mg sodium
Prep Time: 20 minutes
Cook Time: 8 minutes
Nutrition Score per serving:
194 calories, 62% fat (13 g; 2 g saturated), 29% carbs (14 g), 9% protein (4 g), 81 mg calcium, 2 mg iron, 5 g fiber, 30 mg sodium
Ingredients
1/3 cup balsamic vinegar1 tablespoon Dijon mustard
3 garlic cloves, minced
1 teaspoon fresh rosemary, chopped
1/4 cup extra-virgin olive oil
Salt and pepper to taste
1 red onion, cut into 8 wedges
2 zucchini, quartered lengthwise
2 yellow squash, quartered lengthwise
12 ounces asparagus, trimmed
1 roasted red bell pepper, cut into strips
1 1/2 cups lightly packed arugula, chopped
1 cup mixed baby greens
2 tablespoons fresh parsley, chopped
Directions
In a medium bowl, whisk first 4 ingredients to make the dressing. Gradually whisk in oil. Season with salt and pepper.Heat barbecue or indoor grill to medium high. Brush onion, zucchini, yellow squash, and asparagus with 1/2 of the balsamic dressing. Sprinkle with salt and pepper. Grill vegetables until just cooked through, turning occasionally (8 minutes for onion, zucchini, and yellow squash; 5 minutes for asparagus). Allow to cool slightly, then cut vegetables into bite-size pieces and place in large serving bowl.
Add roasted bell pepper, arugula, and greens; toss with enough remaining dressing to coat. Season with salt, pepper, and parsley.
