Summer Vegetable Salad with Sherry Vinaigrette and Canadian Asiago Cheese

Summer Vegetable Salad with Sherry Vinaigrette and Canadian Asiago Cheese 150 Image by: Summer Vegetable Salad with Sherry Vinaigrette and Canadian Asiago Cheese 150 Author: Canadian Living

  • Portion size 6 servings

Ingredients

Method

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.

Nutritional facts Per serving: about

  • Sodium 171 mg
  • Protein 3 g
  • Calories 155.0
  • Total fat 13 g
  • Cholesterol 4 mg
  • Saturated fat 2 g
  • Total carbohydrate 9 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 53.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Summer Vegetable Salad with Sherry Vinaigrette and Canadian Asiago Cheese

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