A colourful array of vegetables makes this salad a must for summer barbecues and picnics.
- Portion size 6 servings
- Credits : August 2009 pgs 68-72
- 1 Japanese eggplant (about 5 oz/150 g)
- 1 zucchini
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 sweet yellow pepper
- 1 sweet orange pepper
- 1 red onion
- 1 half radicchio lettuce (3 oz/90 g for half)
- 1/4 cup shredded fresh basil
- 1/4 cup shaved Parmesan cheese
- 2 tablespoons extra virgin olive oil
- 1 tablespoon sherry vinegar
- 1 clove garlic 1 minced
- 1/2 teaspoon Dijon mustard
- 1 pinch granulated sugar
MethodDressing: In small bowl, whisk together oil, vinegar, garlic, mustard and sugar; set aside. (Make-ahead: Cover and refrigerate for up to 24 hours.)
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. Cut peppers into strips. Separate onions into rings.
Meanwhile, leaving core intact, cut radicchio into 4 wedges. Brush with remaining oil; sprinkle with remaining salt and pepper. Add to grill; close lid and grill, turning once, until core is tender when pierced with fork and leaves are mostly browned, about 4 minutes. Cut out core.
On platter or in bowl, toss together all vegetables, dressing and basil. Garnish with Parmesan cheese. Makes 4 to 6 servings.
Nutritional facts per each of 6 servings: 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
- Iron 4.0
- Calcium 6.0
- Vitamin A 5.0
- Vitamin C 53.0