SERVES 4 – 6
With salads, don’t be tempted to forgo the dressing; recent research has shown that the oil helps you access the nutrients in the vegetables. You might also toss this grilled vegetable dish with greens such as lettuce, arugula, and cilantro for a light supper. Add lentils, grilled fresh salmon, or canned salmon (with bones) for a heartier salad.
4 medium tomatoes, cored and halved
2 medium zucchini, cut lengthwise into 3 slices
2 medium yellow squash, cut lengthwise into 3 slices
1 large red bell pepper, cored, seeded, and quartered
1 large yellow bell pepper, cored, seeded, and quartered
1 medium red onion, sliced ½ inch thick
2 portobello mushrooms, sliced ½ inch thick
2 tablespoons olive oil
1 tablespoon capers, drained
½ teaspoon coarse salt
2 tablespoons champagne vinegar
6 tablespoons olive oil
2 tablespoons fresh basil, cut into thin strips
1 garlic clove, minced
1 teaspoon fine sea salt
½ teaspoon freshly ground black pepper
Preheat the grill to medium-high. Combine the vegetables in a large bowl and toss to coat with the olive oil, capers, and salt.
Grill the vegetables until tender, 5 to 8 minutes on each side, removing them as they become tender. Let them cool.
Cut the cooked, cooled vegetables into bite-sized pieces and combine in a bowl.
To prepare the vinaigrette: Whisk the ingredients together in a small bowl. Toss gently with the vegetables. Season to taste. Serve warm or chilled.
| Nutritional Profile | |
| Serving size: 1 cup | |
|---|---|
| Calories: | 290 |
| Protein: | 5 g |
| Fiber: | 4 g |
| Fat: | 23 g |
| Saturated fat: | 3 g |
| Sodium: | 725 mg |
| Vitamin A: | 1,555 IU |
| Vitamin C: | 160 mg |
| Vitamin E: | 6 IU |
| Zinc: | 1 mg |
| Beta-carotene: | 848 µg |
| Lutein and zeaxanthin: | 3,420 µg |
| Lycopene: | 190 µg |