Summer Vegetable Salad with Sherry Vinaigrette and Canadian Asiago Cheese
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Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 155 |
| pro | 3 g |
| total fat | 13 g |
| sat. fat | 2 g |
| carb | 9 g |
| fibre | 2 g |
| chol | 4 mg |
| sodium | 171 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 4 |
| vit A | 5 |
| vit C | 53 |
| folate | 11 |
Ingredients
-
1 Japanese eggplant (about 5 oz/150 g)
1 zucchini
3 tbsp (45 mL) extra-virgin olive oil
1/4 tsp (1 mL) each salt and pepper
1 sweet yellow or orange pepper
1 small red onion
Half head radicchio (3 oz/90 g for half)
1/4 cup (50 mL) shredded fresh basil
1/4 cup (50 mL) shaved Canadian Asiago cheese
Sherry Vinaigrette:
2 tbsp (25 mL) extra-virgin olive oil
1 tbsp (15 mL) sherry vinegar
1 small clove garlic, minced
1/2 tsp (2 mL) Dijon mustard
Pinch granulated sugar
Preparation
Sherry Vinaigrette: In small bowl, whisk together oil, vinegar, garlic, mustard and sugar; set aside.
Cut eggplant and zucchini into generous 1/4-inch (5 mm) thick slices; place in bowl. Toss with 4 tsp (20 mL) of the oil and pinch each of the salt and pepper.
Cut yellow pepper into quarters. Cut onion into 1/4-inch (5 mm) thick slices. Brush with 4 tsp (20 mL) of the remaining oil and pinch each of the remaining salt and pepper.
Place vegetables on greased grill over medium-high heat; close lid and grill, turning once, until browned and tender, 10 to 15 minutes.
Meanwhile, leaving core intact, cut radicchio into 4 wedges. Brush with remaining oil; sprinkle with remaining salt and pepper. Place on greased grill; close lid and grill, turning once, until core is tender when pierced with fork and leaves are mostly browned, 4 minutes.
Cut peppers into strips. Separate onion into rings. Cut out core of radicchio. On platter or in bowl, toss all vegetables with dressing and basil. Garnish with Asiago cheese. Makes 4 to 6 servings.
Cut eggplant and zucchini into generous 1/4-inch (5 mm) thick slices; place in bowl. Toss with 4 tsp (20 mL) of the oil and pinch each of the salt and pepper.
Cut yellow pepper into quarters. Cut onion into 1/4-inch (5 mm) thick slices. Brush with 4 tsp (20 mL) of the remaining oil and pinch each of the remaining salt and pepper.
Place vegetables on greased grill over medium-high heat; close lid and grill, turning once, until browned and tender, 10 to 15 minutes.
Meanwhile, leaving core intact, cut radicchio into 4 wedges. Brush with remaining oil; sprinkle with remaining salt and pepper. Place on greased grill; close lid and grill, turning once, until core is tender when pierced with fork and leaves are mostly browned, 4 minutes.
Cut peppers into strips. Separate onion into rings. Cut out core of radicchio. On platter or in bowl, toss all vegetables with dressing and basil. Garnish with Asiago cheese. Makes 4 to 6 servings.
- Keywords : Salad; Vegetarian; Grill/Barbecue; Cheese; Eggplant; Zucchini;
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