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Grilled Vegetable Salad

Grilled Vegetable Salad
 
Prep Time:
30 min
Total Time:
58 min
Makes:
6

What You Need

1 each: red and yellow pepper, cut into large pieces
1   each: zucchini and eggplant, cut into 1/4-inch-thick slices
1 medium red onion, cut into 1-inch chunks
12   cherry tomatoes
1/3 cup KRAFT SIGNATURE CALORIE-WISE Balsamic Vinaigrette Dressing

Make It

PLACE vegetables and tomatoes in large bowl. Add dressing; toss to coat. Let stand 20 min. to marinate, stirring occasionally. Remove vegetable mixture from marinade; reserve marinade for later use.

PREHEAT barbecue to medium heat. Place vegetable and tomato pieces on grate of barbecue. Grill 8 min. or until vegetables crisp-tender, turning occasionally.

PLACE vegetable mixture in large bowl. Add the reserved marinade; toss lightly.

Kraft Kitchens Tips

To Jazz It Up
Add cut-up asparagus or portobello mushrooms to the vegetable mixture before marinating. Serve sprinkled with crumbled goat cheese or Kraft 100% Parmesan Finely Shredded Cheese and toasted pine nuts. Garnish with grated lemon peel.
Make it Easy
Prepare as directed, placing the marinated vegetable mixture in a grill basket before grilling as directed.
K:46345v0ec:88734
Average Rating  (2)
Rated  by ffilbert on 9/7/2008

See All Ratings & Comments See All Ratings and Comments
Nutritional Information
Serving Size = 1/6 th recipe

Nutritional Information

Calories
 77
Total fat
 2.2 g
Saturated fat
 0.3 g
Cholesterol
 0 mg
Sodium
 167 mg
Carbohydrate
 14.9 g
Dietary fibre
 3.7 g
Protein
 2.1 g
Vitamin A
 10 %DV
Vitamin C
 118 %DV
Calcium
 2 %DV
Iron
 6 %DV
Diabetes Food Choices
1/2 Carbohydrates + 1/2 Fats


RecipeDetail