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Mario Batali's Capri-Style Grilled Vegetable Salad Recipe

Mario Batali's Capri-Style Grilled Vegetable Salad Recipe

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Mario Batali's Capri-Style Grilled Vegetable Salad

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Ingredients:

Serving

1/4 cup red wine vinegar
3 garlic cloves, minced
1 tsp dried oregano, crumbled
1 tsp ground cumin
1 tsp colman's dry mustard
1 tsp hot red pepper flakes
1/2 cup extra virgin olive oil
1 grated orange , juice and zest of
2 small japanese eggplants
2 red bell peppers
2 yellow bell peppers
12 baby zucchini , with zucchini flowers or 4 small zucchini
2 medium red onions
6 scallions
12 spears pencil asparagus
kosher salt
12 fresh basil leaves , cut into chiffonade (thin slivers)

Directions:

Preheat a gas grill or prepare a fire in a charcoal grill.
In a small bowl, whisk together the vinegar, garlic, oregano, cumin, mustard, pepper flakes, olive oil, and orange juice (reserve the zest for garnish). Set aside.
Cut the eggplant into 1/2-inch-thick slices. Cut the peppers into quarters and remove the cores and seeds. If using baby zucchini, remove the blossoms and set aside; cut the zucchini lengthwise in half. If using small zucchini, cut lengthwise into 1/4-inch-thick slices (discard the first and last slice from each). Cut the onions into 1/4-inch-thick rounds. Trim the scallions. Snap off the tough bottom parts of the asparagus stalks.
Place the vegetables on two large baking sheets. Brush lightly with some of the marinade and season lightly with salt. Place on the grill over medium-high to high heat (you will probably have to cook the vegetables in batches) and cook, turning once or twice, until tender and slightly charred on both sides: the eggplant will take about 8 to 10 minutes, the peppers 10 to 12 minutes, the zucchini 6 to 8 minutes, the onions and scallions 4 to 6 minutes,and the asparagus 5 to 7 minutes. Remove each vegetable from the grill as it is done and return to the baking sheets.
Cut the peppers into 1/2-inch-wide strips. Arrange the vegetables decoratively on a large serving platter and drizzle with the remaining marinade. Sprinkle with the orange zest, the zucchini blossoms if you have them, and the basil. Serve warm or at room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	273.16 Kcal (1144 kJ)
Calories from fat	179.93 Kcal
		% Daily Value*
Total Fat	19.99g	31%
Sodium	12.68mg	1%
Potassium	694.36mg	15%
Total Carbs	21.56g	7%
Sugars	12.85g	51%
Dietary Fiber	7.58g	30%
Protein	3.44g	7%
Vitamin C	107.9mg	180%
Vitamin A	2mg	66%
Iron	34.3mg	190%
Calcium	61.3mg	6%

Amount Per 100 g
Calories	71.56 Kcal (300 kJ)
Calories from fat	47.14 Kcal
		% Daily Value*
Total Fat	5.24g	31%
Sodium	3.32mg	1%
Potassium	181.91mg	15%
Total Carbs	5.65g	7%
Sugars	3.37g	51%
Dietary Fiber	1.99g	30%
Protein	0.9g	7%
Vitamin C	28.3mg	180%
Vitamin A	0.5mg	66%
Iron	9mg	190%
Calcium	16.1mg	6%

* 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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