A salad composed of grilled vegetables makes a beautiful and simple first course.
1 medium red pepper, approximately 6 ounces, cut into ¼-inch slices widthwise 1 small zucchini, approximately 6 ounces, ends trimmed, halved widthwise and cut into ¼-inch slices lengthwise ½ bunch asparagus, approximately 8 ounces, ends peeled ½ small eggplant, approximately 3 ounces, ends trimmed, cut into ¼-inch rounds 1 small fennel bulb, approximately 4 ounces, cut into ¼-inch slices 2 green onions, cut into 1-inch pieces 3 garlic cloves, crushed 2 tablespoons plus 1 teaspoon extra virgin olive oil, divided 1 teaspoon kosher salt, divided ½ teaspoon freshly ground black pepper, divided 6 leaves basil, sliced thinly 1 teaspoon fresh lemon juice or balsamic vinegar
Nutritional information per 1-cup serving (based on five servings): Calories 99 (56% from fat) • carb. 10g • pro. 3g • fat 7g • sat. fat 1g • chol. 0mg • sod. 456mg • calc. 50mg • fiber 4g
Preheat Cuisinart® Griddler® Grill Centro, fitted with the grill plate, to Medium. While grill is heating, place all vegetables in a large mixing bowl. Toss with garlic, 2 tablespoons extra-virgin olive oil, ½ teaspoon of kosher salt and ¼ teaspoon of black pepper. Once preheated (about 10 minutes), put vegetables onto grill in a single layer. Grill vegetables until tender, approximately 4 to 5 minutes per side. Vegetables should be cooked in at least 2 batches. Once all vegetables are grilled, put back in mixing bowl and toss with remaining teaspoon of olive oil, ¼ teaspoon of salt, ¼ teaspoon of pepper, basil, and lemon juice or vinegar. Taste and adjust seasoning accordingly. Serve immediately, warm or at room temperature.