Grilled Vegetable Salad with Tarragon Dressing
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 415 |
| pro | 3 g |
| total fat | 39 g |
| sat. fat | 4 g |
| carb | 16 g |
| fibre | 5 g |
| chol | 0 mg |
| sodium | 112 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 10 |
| vit A | 50 |
| vit C | 93 |
| folate | 20 |
Ingredients
- 1 yellow zucchini
- 1 green zucchini
- 1 sweet green pepper, cored
- 1 sweet red pepper, cored
- 1 large carrot, peeled
- 1 large eggplant
- 1/2 cup vegetable oil
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced
- 1/4 tsp each salt, and pepper
- 1/4 cup sunflower seeds
- Dressing
- 1 tbsp chopped fresh tarragon
- 1 tbsp lemon juice
- 1 tbsp balsamic vinegar
- 1 tsp liquid honey
- 1 shallot, finely chopped
- 1 clove garlic, minced
- 1 pinch each salt and pepper
- 1/3 cup olive oil
Preparation
Cut both zucchini, both peppers, carrot and eggplant lengthwise into 1/2-inch (1 cm) thick slices. In large bowl, whisk together oil, garlic, jalapeno salt and pepper; add vegetables and toss to coat.
Place vegetables, in batches, on greased grill over medium heat; close lid and cook, turning occasionally, for 10 minutes or just until tender-crisp. Let cool on cutting board; cut into 2- x 1/2-inch (5 x 1 cm) sticks.
Dressing: In large bowl, combine tarragon, lemon juice, vinegar, honey, shallot, garlic, salt and pepper; gradually whisk in oil. Add vegetables; stir to coat. Serve sprinkled with sunflower seeds.
- Keywords : Salad; Zucchini; Red pepper; Grill/Barbecue; Eggplant;
Related content
-
-
Grilled Vegetable and Noodle Salad
Arrange the veggies around the edge of the salad so guests can take what they like.
-
Warm Bulgur, Bean and Vegetable Salad
Serve this vegetarian dish with a spinach salad and loaf of crusty bread to round out the meal.
-
Grilled Vegetable and Pasta Salad
Vegetables that are grilled have a satisfyingly smoky flavour and tender texture. You can also...
