Description
A fresh and healthy grilled vegetable salad packed with flavor and nutrients.
Ingredients
Scale
- 2 zucchinis, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 eggplant, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon balsamic vinegar
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
Instructions
- Preheat grill to medium-high heat.
- Toss zucchini, bell peppers, eggplant, and red onion with olive oil, salt, and black pepper.
- Grill vegetables for 3-4 minutes per side until tender and charred.
- Remove from grill and let cool slightly.
- Chop grilled vegetables into bite-sized pieces.
- Combine with cherry tomatoes and fresh basil in a large bowl.
- Drizzle with balsamic vinegar and toss gently.
- Serve immediately or refrigerate for later.
Notes
- Use any seasonal vegetables you prefer.
- Add feta cheese for extra flavor.
- Grill marks enhance the taste.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 6g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg