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