Grilled Vegetable Salad with Tarragon Dressing

Grilled Vegetable Salad with Tarragon Dressing Author: Canadian Living Credits: Grilled Vegetable Salad with Tarragon Dressing

  • Portion size 6 servings

Ingredients

  • 1 zucchini
  • 1 zucchini
  • 1 green pepper cored
  • 1 red pepper cored
  • 1 carrots peeled
  • 1 eggplant
  • 1/2 cup vegetable oil
  • 2 cloves garlic minced
  • 1 jalapeño pepper seeded and minced
  • 1/4 teaspoon each salt and pepper
  • 1/4 cup sunflower seed
Dressing:
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon liquid honey
  • 1 shallots finely chopped
  • 1 clove garlic minced
  • 1 pinch each salt and pepper
  • 1/3 cup olive oil

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 112 mg
  • Protein 3 g
  • Calories 415.0
  • Total fat 39 g
  • Cholesterol 0 mg
  • Saturated fat 4 g
  • Total carbohydrate 16 g

%RDI

  • Iron 10.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 50.0
  • Vitamin C 93.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Grilled Vegetable Salad with Tarragon Dressing

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