Grilled Marinated Vegetable Salad

Vegetarian
Gluten Free
Dairy Free
Very Healthy
Health score
61%
Grilled Marinated Vegetable Salad
45 min.
10
141kcal

Suggestions


Looking to elevate your next gathering or meal prep with a burst of color and flavor? Our Grilled Marinated Vegetable Salad is the perfect addition that not only delights the senses but also nourishes the body. This vibrant dish showcases a medley of fresh vegetables, including the crisp sweetness of bell peppers, the tender crunch of green beans, and the hearty goodness of squash and zucchini. All of these ingredients come together in a harmonious blend, enhanced by a zesty balsamic vinegar and honey marinade.

This vegetarian, gluten-free, and dairy-free salad is not only a feast for the eyes but also a nutrient-packed option that boasts a health score of 61. At only 141 calories per serving, it offers a guilt-free way to indulge in a delicious side dish or snack that’s perfect for any occasion, from summer barbecues to cozy family dinners.

Grilling the vegetables brings out their natural sweetness and adds a delightful smokiness that perfectly complements the tangy marinade. Plus, with a preparation time of just 45 minutes, you can whip up this dish in no time! Whether as an antipasti or a vibrant starter, this Grilled Marinated Vegetable Salad will impress your guests and leave them asking for the recipe. Embrace the joy of grilling and bring the taste of summer to your table with this healthy and flavorful salad!

Ingredients

  • tablespoons balsamic vinegar 
  • pound green beans fresh
  • medium size bell peppers green
  • tablespoons honey 
  • tablespoons olive oil divided
  • medium size orange bell peppers 
  • 0.5 teaspoon pepper 
  • medium size bell peppers red
  • teaspoon salt 
  • medium size bell peppers yellow
  • large baby squash yellow
  • large zucchini 

Equipment

  • grill
  • wok

Directions

  1. Stir together 1 tablespoon oil, honey, and next 3 ingredients until blended. Set aside.
  2. Slice squash and zucchini; cut bell peppers into 1-inch pieces, and trim green beans. Toss squash, zucchini, and bell pepper with 2 tablespoons oil. Toss green beans with remaining 1 tablespoon oil.
  3. Grill squash, zucchini, and bell pepper in a grill wok, covered with grill lid, over medium-high heat (350 to 400), stirring occasionally, 5 to 7 minutes or until vegetables are tender.
  4. Remove from wok.
  5. Grill green beans in grill wok, covered with grill lid, over medium-high heat, stirring occasionally, 5 to 7 minutes or until tender.
  6. Toss vegetables with honey mixture; cover and chill 8 hours.

Nutrition Facts

Calories141kcal
Protein10.52%
Fat36.78%
Carbs52.7%

Properties

Glycemic Index
30.13
Glycemic Load
5.56
Inflammation Score
-9
Nutrition Score
18.554348033407%

Flavonoids

Luteolin
1.72mg
Kaempferol
0.23mg
Myricetin
0.11mg
Quercetin
2.76mg

Nutrients percent of daily need

Calories:141.32kcal
7.07%
Fat:6.42g
9.88%
Saturated Fat:0.97g
6.06%
Carbohydrates:20.7g
6.9%
Net Carbohydrates:15.78g
5.74%
Sugar:14.25g
15.84%
Cholesterol:0mg
0%
Sodium:249.17mg
10.83%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.13g
8.27%
Vitamin C:163.12mg
197.72%
Vitamin A:2327.14IU
46.54%
Vitamin B6:0.67mg
33.34%
Vitamin K:34.21µg
32.58%
Manganese:0.57mg
28.59%
Folate:96.93µg
24.23%
Potassium:803.33mg
22.95%
Fiber:4.92g
19.66%
Vitamin B2:0.33mg
19.5%
Magnesium:56.89mg
14.22%
Vitamin E:2.07mg
13.77%
Vitamin B1:0.17mg
11.56%
Phosphorus:114.75mg
11.47%
Vitamin B3:2.04mg
10.21%
Copper:0.19mg
9.3%
Iron:1.65mg
9.18%
Vitamin B5:0.67mg
6.7%
Zinc:0.91mg
6.06%
Calcium:57.04mg
5.7%
Selenium:0.83µg
1.19%
Source:My Recipes