Balsamic Grilled Vegetable Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A grilled vegetable salad with marinated zucchini, asparagus, and red onion, dressed with balsamic vinaigrette, sun-dried tomatoes, capers, and feta cheese. It's fresh and tangy with a slight char from the grill. Serve it alongside a main course or as a light lunch.
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Nutrition & ingredients
Ingredients
serves 2- 3/4 cup roasted red peppers from a jar, (sliced (about 1-1/2 full peppers))
- 1 1/2 cups asparagus, (broken into large pieces)
- 1 1/2 cups cups zucchini, ( sliced (about 1 large zucchini))
- 1/2 cup red onion, (roughly chopped)
- 1/4 cup balsamic vinegar
- 2 teaspoons oil from a jar of oil-packed sun-dried tomatoes
- Pinch of salt/pepper
- 1/2 teaspoon capers, (plus more for garnish)
- 1/2 teaspoon garlic (minced)
- 2 tablespoons sun-dried tomatoes, (roughly chopped, plus additional for garnish (optional))
- 1/4 cup reduced-fat feta cheese, (crumbled)
- Fresh basil, (minced (for garnish))
At a glance
PER SERVING · TIME 160M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1005mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 671mg
- Calcium
- 159mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1005MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.