Turn a batch of barbecued veggies into a great grilled salad - grill up some peppers, zucchini, eggplant, onions and tomatoes, toss with our balsamic dressing and serve this Grilled Vegetable Salad as a super summer side dish.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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 Calorie-Wise Balsamic Vinaigrette Dressing
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How do I 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 Kitchen 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 Cracker Barrel Finely Shredded 100% Parmesan 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.
Calories From Fat
% Daily Value
Total fat 2.2 g
Saturated fat 0.3 g
Cholesterol 0 mg
Sodium 167 mg
Total carbohydrate 14.9 g
Dietary fibre 3.7 g
Sugars 0 g
Protein 2.1 g
6 servings, 1 cup each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.