Grilled Vegetable Salad -15 g carbs
Grilled Vegetable Salad
(makes 10 servings)
2 1-pound eggplants, peeled and sliced into 1/3-inch rounds
1 1/2 pounds fresh asparagus, tough stems ends removed
4 portobello mushrooms, about 2 pounds total, cleaned and thickly sliced
3 zucchini, 9 ounces total, sliced in 1/2-inch rounds
3 yellow squash, 9 ounces total, sliced in 1/2-inch rounds
olive oil cooking spray
1/4 cup balsamic vinegar
romaine lettuce leaves
freshly ground pepper
fresh basil leaves
Preheat the boiler or grill.
Grill the vegetables in batches, spray with cooking spray, and drizzling
lightly with some of the vinegar. Transfer each cooked batch to a tray
and continue until all vegetables are grilled.
Allow them to come to room temperature.
Cover a serving platter with the romaine leaves. Arrange the vegetables
decoratively on the romaine. Grind fresh pepper over the vegetables and
garnish with basil leaves. Serve at room temperature.
Per serving:
73 calories (8% calories from fat), 5 g protein, 1 g total fat (0.1 g
saturated fat), 15 g carbohydrate, 5 g dietary fiber, 0 mg cholesterol,
10 mg sodium