Salads and Vegetables: Salads: BBQ Vegetable Salad

Bring summer in all year round with this flavorful veggie salad!

Author: Fresh Finesse, adapted by CalorieKing
Date: June 19, 2012

Serves: 6 person(s)
Yield: 6 x approx. 12 oz servings

Preparation Time: 10 mins
Cooking Time: 10 mins
Extra Time: 10 mins (to par-boiled potatoes)

Ingredients:

    1 clove garlic, crushed
    1 pinch of freshly ground black pepper
    2 Tbsp chopped parsley
    3 Tbsp olive oil
    1 small zucchini, sliced
    400 g button mushrooms
    1 red bell pepper, seeded and cut into squares
    3 baby eggplant, sliced
    3 medium potatoes, par-boiled and sliced
    1 small red onion, sliced
    1 juice and zest of 1 lemon

Directions:

    MARINADE: In a jar, combine garlic, black pepper, parsley, and olive oil. Shake well to mix.

    VEGETABLE SALAD: In a large bowl place zucchini, mushrooms, bell pepper, eggplant, par-boiled potatoes, and onion. Add marinade and toss to coat.

    Preheat a barbecue and spray with a little oil. Drain vegetables from marinade. Add to hot barbecue. Sauté until tender.

    Place on a large serving platter. Drizzle with marinade, lemon juice and lemon zest. Serve immediately.

Nutritional Information
(Per Serving)

Calories:199 cals
Kilojoules:833 kJ
Fat:7.5 g
Carbohydrates:30.9 g
Protein:6.1 g
Cholesterol:0.0 mg
Sodium:17 mg
Saturated Fat:1.1 g
Fiber:8.1 g
Calcium:36.0 mg
Total Sugars:7.3 g

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