Grilled Vegetable Salad with Fresh Basil Recipe

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Grilled Vegetable Salad with Fresh Basil

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Ingredients:

Serving

1/4 cup extra-virgin olive oil
1 garlic clove, minced
2 large japanese eggplants, trimmed , quartered lengthwise
2 zucchini, trimmed , quartered lengthwise
2 yellow squash, trimmed , quartered lengthwise
2 large whole tomatoes
1 ear of yellow corn, husked
1 small white onion , quartered through stem end with some core still attached to each piece
1/2 cup thinly sliced fresh basil

Directions:

Prepare barbecue (medium-high heat). Combine oil and garlic in large bowl. Place vegetables on baking sheet. Brush with garlic oil; sprinkle with salt and pepper.
Grill vegetables until slightly charred and just tender, turning often, about 10 minutes. Transfer vegetables to work surface. Cut corn from cob. Cut remaining vegetables into cubes. Toss all vegetables and basil in bowl with garlic oil. Season with salt and pepper.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	107.16 Kcal (449 kJ)
Calories from fat	66.71 Kcal
		% Daily Value*
Total Fat	7.41g	11%
Sodium	5.27mg	0%
Potassium	401.44mg	9%
Total Carbs	9.73g	3%
Sugars	6.3g	25%
Dietary Fiber	4.13g	17%
Protein	1.84g	4%
Vitamin C	10.6mg	18%
Iron	0.1mg	0%
Calcium	20.8mg	2%

Amount Per 100 g
Calories	59.28 Kcal (248 kJ)
Calories from fat	36.9 Kcal
		% Daily Value*
Total Fat	4.1g	11%
Sodium	2.91mg	0%
Potassium	222.07mg	9%
Total Carbs	5.38g	3%
Sugars	3.48g	25%
Dietary Fiber	2.28g	17%
Protein	1.02g	4%
Vitamin C	5.9mg	18%
Calcium	11.5mg	2%

* 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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