Summer Vegetable Salad with Sherry Vinegar Dressing

Author: Canadian Living

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

Ingredients

  • 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
Dressing:
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon sherry vinegar
  • 1 clove garlic 1 minced
  • 1/2 teaspoon Dijon mustard
  • 1 pinch granulated sugar

Method

Dressing: 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

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 0.0
  • 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 Vinegar Dressing

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