recipes

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Makes about 8 cups

null

Makes about 8 cups

This grilled salad makes a beautiful presentation, perfect for entertaining

Nutritional information per serving (based on 8 servings): Calories 147 (65% from fat)
carb. 11g pro. 3g
fat 11g
sat. fat 2g
chol. 6mg sod. 312mg
calc. 60mg
fiber 3g

Ingredients

  • 1medium red pepper (about 6
  • ounces), cut into strips 1 to 1½
  • inches wide
  • 1medium yellow pepper (about 6
  • ounces), cut into strips 1 to 1½
  • inches wide
  • 1medium zucchini (about 6.5 ounces),
  • sliced horizontally into ¼-inch thick
  • slices
  • 1small eggplant (about 10 ounces),
  • sliced horizontally into ¼-inch thick
  • slices
  • 1medium red onion (about 10
  • ounces), cut into wedges,
  • keeping root intact
  • 1bunch asparagus (about 8 ounces),
  • hard ends trimmed and discarded
  • 1tablespoon fresh lemon juice
  • ¼cup extra virgin olive oil
  • 2to 3 ounces ricotta salata, crumbled
  • ½cup pitted Kalamata olives,
  • roughly chopped
  • ½cup fresh basil leaves

Preparation

  1. 1. Turn on Cuisinart® Smoke-less Contact
  2. Griddler®. Select Grill/Griddle and set to
  3. 425˚F.
  4. 2. Grill all veggies in batches in the closed
  5. position. They are done once charred with
  6. grill marks and soft. The peppers take about
  7. 8 minutes, zucchini 5 minutes, eggplant
  8. 6 to 8 minutes, red onion 5 minutes and
  9. asparagus 3 to 4 minutes. Once grilled,
  10. toss all the vegetables together with theemon juice, olive oil, cheese, olives and
  11. basil leaves.
  12. 3. Serve immediately.