Grilled Vegetable Salad

  • Prep Time 15 min
  • Total Time 30 min
  • Serves 8

Ingredients

  • 3 tbsp fresh orange juice 45 mL
  • 3 tbsp balsamic vinegar 45 mL
  • 1 small clove garlic, minced
  • 1/2 tsp salt 2 mL
  • 1/2 tsp pepper 2 mL
  • 1/2 cup olive oil 125 mL
  • 8 cups assorted thickly sliced vegetables such as red onion, zucchini, eggplant and sweet peppers 2 L
  • 1 bag European Salad Blend 284 g
  • 1/3 cup crumbled feta cheese 75 mL
  • 1/4 cup chopped fresh mint leaves 60 mL

Directions

  • Step 1

    Whisk orange juice, vinegar, garlic, salt and pepper until combined. Slowly whisk in oil. Divide dressing mixture into two equal portions. Preheat barbecue to medium-high.

  • Step 2

    Insert a skewer through the side of each red onion slice to hold rings together. Brush one portion of dressing mixture over vegetables. Grill vegetables, turning as needed to prevent scorching and removing individual pieces as they are done, until all the vegetables are cooked, 15 to 20 min. Cool slightly. Chop larger vegetables into bite-size pieces. Remove skewers from onions and separate into rings.

  • Step 3

    Toss vegetables with salad greens and reserved dressing mixture. Sprinkle with feta and mint.

Nutrition Facts

  • Nutrition Description Per serving (1/8 of the recipe)
  • Calories 180
  • Fat 15 g
  • Saturated Fat 3 g
  • Carbs 10 g
  • Protein 3 g
  • Cholesterol 5 mg
  • Fibre 2 g
  • Sodium 230 mg
  • Potassium 235