Grilled Vegetable Salad with Tarragon Dressing
45 people added this to their Recipe Box
Servings: 6
Ingredients:
| 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% |
Suggested Recipes
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1 each yellow and green zucchini
1 each sweet green and red pepper, cored
1 large carrot, peeled
1 large eggplant
1/2 cup (125 mL) vegetable oil
2 cloves garlic, minced
1 jalape?epper, seeded and minced
1/4 tsp (1 mL) each, salt and pepper
1/4 cup (50 mL) sunflower seeds
Dressing:
1 tbsp (15 mL) chopped fresh tarragon
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) balsamic vinegar
1 tsp (5 mL) liquid honey
1 shallot, finely chopped
1 small clove garlic, minced
Pinch each salt and pepper
1/3 cup (75 mL) 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, jalape?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.
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