Grilled Vegetable Salad Recipe

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Grilled Vegetable Salad
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  1. Place first 6 ingredients cut sides up on baking sheet. Spritz with water. Season with salt and pepper. Let vegetables stand approximately 1 1/2 hours.
  2. Preheat barbecue (medium-high heat). Combine 3 garlic cloves with 1/4 cup vinegar. Drizzle over vegetables. Grill vegetables until tender, turning once. Transfer to baking sheet as each vegetable is tender. Let cool. Reserve all vegetable juices.
  3. Combine remaining 2 garlic cloves and 5 tablespoons vinegar with broth, basil and oil. Coarsely chop vegetables. Place in large bowl. Pour accumulated juices into vinegar mixture. Add lettuce and cheese to vegetables. Pour vinegar mixture over. Toss well. Season with salt and pepper; serve.
  4. Per serving: calories, 160; fat, 6 g; sodium, 120 mg; cholesterol, 4 mg Nutritional analysis provided by Bon Appétit
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 199.06 Kcal (833 kJ)
Calories from fat 48.33 Kcal
% Daily Value*
Total Fat 5.37g 8%
Cholesterol 5.5mg 2%
Sodium 171.59mg 7%
Potassium 1091.42mg 23%
Total Carbs 32.12g 11%
Sugars 20.25g 81%
Dietary Fiber 12.24g 49%
Protein 7.17g 14%
Vitamin C 49.2mg 82%
Vitamin A 0.7mg 25%
Iron 13.2mg 73%
Calcium 138.1mg 14%
Amount Per 100 g
Calories 37.23 Kcal (156 kJ)
Calories from fat 9.04 Kcal
% Daily Value*
Total Fat 1g 8%
Cholesterol 1.03mg 2%
Sodium 32.1mg 7%
Potassium 204.15mg 23%
Total Carbs 6.01g 11%
Sugars 3.79g 81%
Dietary Fiber 2.29g 49%
Protein 1.34g 14%
Vitamin C 9.2mg 82%
Vitamin A 0.1mg 25%
Iron 2.5mg 73%
Calcium 25.8mg 14%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.6
  • 5

Good Points

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

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