Grilled Vegetable Salad

Grilled Vegetable Salad

(makes 10 servings)

2 1-pound eggplants (480 g), peeled and sliced into 1/3-inch (0.8 cm) rounds
1 1/2 pounds (720 g) fresh asparagus, tough stems ends removed
4 portobello mushrooms, about 2 pounds (960 g) total, cleaned and thickly sliced
3 zucchini, 9 ounces (270 g) total, sliced in 1/2-inch (2.5 cm) rounds
3 yellow squash, 9 ounces (270 g) total, sliced in 1/2-inch (2.5 cm) rounds
olive oil cooking spray
1/4 cup (60 ml) balsamic vinegar
romaine lettuce leaves
freshly ground pepper
fresh basil leaves

  1. Preheat the boiler or grill.
  2. Grill the vegetables in batches, spray with cooking spray, and drizzling lightly with some of the vinegar. Transfer each cooked batch to a tray and continue until all vegetables are grilled. Allow them to come to room temperature.
  3. Cover a serving platter with the romaine leaves. Arrange the vegetables decoratively on the romaine. Grind fresh pepper over the vegetables and garnish with basil leaves. Serve at room temperature.

Per serving: 73 calories (8% calories from fat), 5 g protein, 1 g total fat (0.1 g saturated fat), 15 g carbohydrate, 5 g dietary fiber, 0 mg cholesterol, 10 mg sodium
Exchanges: 3 vegetable