TOMATO AND GRILLED VEGETABLE SALAD
Provided by Moira Hodgson
Categories salads and dressings
Time 1h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Slice the eggplant and sprinkle the slices with salt. Let them sit for 30 minutes, then wipe the slices dry with paper towels.
- Preheat the broiler or grill.
- Brush the slices of eggplant and squash with the olive oil and grill them on both sides. Set them aside.
- Place the peppers on the grill skin-side toward the flame and grill them until their skins are charred. Cool the peppers and remove the skins.
- Shuck the corn and grill the cobs lightly. Cool them and cut the kernels off with a sharp knife. These vegetables can be prepared ahead of time up to this point.
- When you are ready to serve the salad, cut the tomatoes in thick slices. Arrange the vegetables in overlapping rows on a serving platter. Sprinkle with the remaining olive oil, salt, pepper and basil and serve.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 16 grams, Carbohydrate 26 grams, Fat 19 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 943 milligrams, Sugar 11 grams, TransFat 0 grams
GRILLED VEGGIE SALAD
Provided by Anne Burrell
Time 22m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Preheat the grill.
- Toss the zucchini with olive oil and sprinkle with salt. Place the zucchini on the grill. Grill on both sides until the zucchini is soft, 4 to 5 minutes on each side.
- Repeat this process with the onions, the onions will fall apart but don't worry about it. (Go ahead and fill up the grill with veggies!)
- Repeat this process with the tomatoes, but only grill them for about 2 minutes on each side.
- When all the veggies are grilled, cut the zucchini into 1/2-inch strips and toss into a bowl. Cut the tomatoes in half again lengthwise and toss them in with the other veggies. Coarsely chop the onions and toss them in with the others. Toss in the arugula and basil. Season the mix with salt and add the vinegar. Taste to make sure it is delicious, and adjust the seasoning, if needed.
- Place on a serving platter and sprinkle with the feta.
TOMATO VEGETABLE PASTA SALAD
Chock-full of garden-fresh goodness and veggies, this fresh-tasting side dish is colorful, refreshing and goes together in minutes! It makes a nice partner for a variety of meats. Joy Beck - Cincinnati, OH
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 13 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions; rinse in cold water and drain. In a large serving bowl, combine pasta and the remaining ingredients. Refrigerate for at least 30 minutes before serving.
Nutrition Facts : Calories 144 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
GRILLED BREAD AND TOMATO SALAD
Provided by Fred Thompson
Categories Tomato Vegetable Side Fourth of July Picnic Super Bowl Vegetarian Graduation Father's Day Backyard BBQ Dinner Lunch Summer Tailgating Grill Grill/Barbecue Party Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- 1. Place a small saucepan over medium heat and add the butter. When it's about half melted, throw in the garlic and cook for 3 to 4 minutes, allowing the garlic to take on a little bit of color. Remove from the heat and brush this mixture on both sides of each slice of bread.
- 2. Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
- 3. Place the bread on the grill, close the lid, and cook, turning once, until well marked. Careful here; depending on the moisture content of the bread, this could happen as quickly as 2 minutes (or about 1 minute on each side), but it usually takes about 4 minutes. Place the tomatoes on the grill, close the lid, and cook for a few minutes per side.
- 4. Remove the bread to a cutting board, cut into 3/4-inch cubes, and place in a large mixing bowl. Add the tomatoes, onion, olive oil, vinegar, herbs, salt, and pepper. Toss gently with your hands to combine. Taste and adjust the seasonings if you desire. Serve at room temperature.
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