Grilled Veggie Salad (Summer)

Grilled Veggie Salad

I make this grilled salad every summer. It’s so simple, especially if you get someone else to stand over the BBQ while you lollygag in the lake sipping a glass of white wine.

2 red peppers – cut into quarters

1 orange pepper – cut into quarters

1 lb. (500 g) asparagus

1 tsp (5 mL) canola oil


1 Tbsp (15 mL) balsamic vinegar

1 tsp (5 mL) extra virgin olive oil

1 tsp (5 mL) Dijon mustard

1 tsp (5 mL) honey

1 small clove garlic – crushed

¼ cup (50 mL) diced fresh basil

1.      Preheat BBQ to high. In a large bowl or plastic bag, toss the veggies with the 1 tsp. (5 mL) canola oil or spray with canola spray.

2.      Place veggies on grill, turn heat down to medium and close the lid.

3.      Grill them until they are slightly blackened, approx 3 minutes, turn them over. Continue grilling till slightly blackened. Remove from grill.

4.      Cut each cooked pepper quarter into 4 pieces. Cut the asparagus into 3 pieces.

5.      Toss veggies with dressing, toss in basil – serve at room temperature.

Makes – 4 cups (1 L)

Serves – 4 – 1 cup (250 mL) servings

Each 1 cup (250 mL) serving contains

90 Calories, 3 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 25 mg  Sodium, 16 g Carbs, 3 G Fiber, 4 g Protein

Posted in Seasonal Recipes

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