Grilled Vegetable Salad

Vegetarian
Gluten Free
Very Healthy
Health score
100%
Grilled Vegetable Salad
24 min.
4
429kcal

Suggestions


Welcome to a delightful culinary experience with our Grilled Vegetable Salad! This vibrant dish is not only a feast for the eyes but also a celebration of health and flavor. Perfectly suited for vegetarians and those seeking gluten-free options, this salad is a fantastic choice for anyone looking to indulge in a nutritious meal without compromising on taste.

Imagine the smoky aroma of fresh asparagus, baby eggplant, and colorful bell peppers sizzling on the grill, their natural sweetness enhanced by the charred edges. Each bite is a harmonious blend of textures and flavors, complemented by the creamy crumbled goat cheese that adds a rich, tangy note. The salad greens provide a refreshing crunch, while the Pistachio Vinaigrette ties everything together with its nutty and zesty profile.

Ready in just 24 minutes, this dish is perfect for a quick lunch, a side dish at dinner, or even as a main course that will impress your guests. With a caloric breakdown that prioritizes healthy fats and proteins, you can enjoy this meal guilt-free. Whether you're hosting a summer barbecue or simply looking to elevate your weekday meals, our Grilled Vegetable Salad is sure to become a favorite in your kitchen. Dive into this deliciously healthy recipe and savor the goodness of grilled vegetables!

Ingredients

  • pound asparagus 
  •  baby eggplant cut lengthwise into 4 slices
  • servings goat cheese crumbled
  • small heirloom tomatoes halved
  • cups salad greens mixed
  • tablespoons olive oil 
  • servings pistachio vinaigrette 
  • large bell pepper red seeded cut into 4 wedges
  • large onion red thick cut into slices
  • 0.5 teaspoon salt 
  • medium baby squash yellow cut lengthwise into 4 slices
  • medium zucchini cut lengthwise into 4 slices

Equipment

  • bowl
  • grill

Directions

  1. Preheat grill to medium-high (350 to 400).
  2. Combine vegetables in a large bowl, and drizzle with olive oil.
  3. Sprinkle with salt, and toss to coat.
  4. Grill, on greased grill rack, 5 to 6 minutes on each side, removing vegetables as they become tender.
  5. Cut grilled vegetables into bite-size pieces.
  6. Toss salad greens with 1/4 cup Pistachio Vinaigrette, and divide among 4 salad plates.
  7. Place vegetables on greens, and sprinkle with crumbled goat cheese.
  8. Serve with remaining dressing.

Nutrition Facts

Calories429kcal
Protein16.73%
Fat52.68%
Carbs30.59%

Properties

Glycemic Index
56
Glycemic Load
5.52
Inflammation Score
-10
Nutrition Score
39.901304784028%

Flavonoids

Cyanidin
2.05mg
Delphinidin
96.83mg
Catechin
1mg
Epigallocatechin
0.57mg
Epicatechin
0.23mg
Epigallocatechin 3-gallate
0.11mg
Naringenin
0.62mg
Apigenin
0.01mg
Luteolin
0.26mg
Isorhamnetin
7.84mg
Kaempferol
1.85mg
Myricetin
0.13mg
Quercetin
23.16mg

Nutrients percent of daily need

Calories:429.35kcal
21.47%
Fat:27.24g
41.9%
Saturated Fat:7.17g
44.82%
Carbohydrates:35.59g
11.86%
Net Carbohydrates:22.46g
8.17%
Sugar:18.42g
20.47%
Cholesterol:13.8mg
4.6%
Sodium:438.72mg
19.07%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:19.46g
38.93%
Vitamin C:125.51mg
152.13%
Vitamin A:4425.27IU
88.51%
Manganese:1.43mg
71.32%
Vitamin B6:1.4mg
69.78%
Vitamin K:72.34µg
68.9%
Copper:1.09mg
54.65%
Folate:213.58µg
53.4%
Fiber:13.13g
52.54%
Potassium:1740.83mg
49.74%
Phosphorus:438.44mg
43.84%
Vitamin B1:0.65mg
43.23%
Vitamin B2:0.68mg
40.08%
Iron:5.96mg
33.11%
Magnesium:128.96mg
32.24%
Vitamin E:4.71mg
31.38%
Vitamin B3:4.56mg
22.79%
Zinc:2.71mg
18.09%
Calcium:165.51mg
16.55%
Vitamin B5:1.65mg
16.46%
Selenium:6.56µg
9.37%
Source:My Recipes