Grilled Vegetable Salad Recipe

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Grilled Vegetable Salad
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Ingredients:

Directions:

  1. In a medium bowl, with a whisk, beat together 1 tablespoon vinegar, salt, pepper. Add 2 tablespoons olive oil and beat until emulsified. Add the other tablespoon of vinegar and 2 more tablespoons of olive oil and beat until emulsified. Top the mixture with the remaining 2 tablespoons of olive oil. Stir in parsley. Add the garlic clove. Refrigerate until ready to use. Cook pasta per package instructions, drain, rinse with cold water until cool, add to bowl and toss with olive oil and garlic clove. Set aside.
  2. Brush vegetables with olive oil. On a hot grill roast peppers, corn, zucchini and red onion until browned and tender. Remove from grill. Remove kernels from corn and roughly chop remaining vegetables. Toss grilled vegetables and reserved vinaigrette with pasta. Serve at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 373.14 Kcal (1562 kJ)
Calories from fat 304.86 Kcal
% Daily Value*
Total Fat 33.87g 52%
Sodium 310.7mg 13%
Potassium 373.99mg 8%
Total Carbs 16.7g 6%
Sugars 5.24g 21%
Dietary Fiber 3.47g 14%
Protein 2.53g 5%
Vitamin C 88.2mg 147%
Vitamin A 1.5mg 49%
Iron 26.6mg 148%
Calcium 39.5mg 4%
Amount Per 100 g
Calories 167.53 Kcal (701 kJ)
Calories from fat 136.87 Kcal
% Daily Value*
Total Fat 15.21g 52%
Sodium 139.49mg 13%
Potassium 167.91mg 8%
Total Carbs 7.5g 6%
Sugars 2.35g 21%
Dietary Fiber 1.56g 14%
Protein 1.14g 5%
Vitamin C 39.6mg 147%
Vitamin A 0.7mg 49%
Iron 12mg 148%
Calcium 17.7mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.6
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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