Grilled Vegetable Salad

Serves: 4

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
57 2 1 3 3 168 9 1

recipe ingredients
2 small zucchini
2 small yellow squash
2 plum tomatoes
2 green onions
2 Tbsp. red wine vinegar
2 tsp. minced garlic
1/4 tsp. salt
1/4 tsp. pepper
1 Tbsp. commercial pesto

recipe directions
Cut zucchini, squash, and tomatoes in half lengthwise. Sprinkle with the salt and pepper. Combine all ingredients, except pesto, in a large ziploc bag. Seal the bag and shake well. Marinate for about an hour or more.

Place the zucchini and yellow squash on a grill rack which has been sprayed with nonstick cooking spray. Grill for 3 minutes on each side, or until tender. Place the tomatoes and green onions on grill rack and cook 2 minutes or until just tender.

Coarsely chop the vegetables and place in a bowl. Gently stir in the pesto sauce and serve.

This is great to throw on the grill with steak or chicken.


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