Grilled Veggie Salad

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 6

What better to do on a warm, sunny day than to fire up the outdoor grill and host an al fresco dinner party? This grilled veggie salad is a real bounty of summer flavors and textures, but more importantly, it is incredibly easy to prepare and serves a crowd. Better yet, any leftovers can be safely stored in the fridge for at least 4-6 days, making for an easy and delicious lunch. Feel free to play around with the choice of veggies depending on what you like or already have on hand.

Ingredients

• 3 red bell peppers, roughly chopped
• 3 yellow bell peppers, roughly chopped
• 1 small eggplant, sliced
• 1 medium zucchini, sliced
• 3 medium potatoes, sliced
• 3 cups broccoli florets
• 3 cups cauliflower florets
• 1 pound mushrooms, halved
• 1 cup cherry tomatoes, halved
• 4 tablespoons olive oil, divided
• 2 tablespoons Balsamic Vinegar
• 2 tablespoons fresh dill
• salt and pepper to taste

Directions

1. Set grill to medium high. Alternatively, heat a roasting pan over medium heat.
2. Cook the potato slices in salted boiling water for 10 minutes. Drain thoroughly.
3. Combine all veggies in a large bowl and toss with two tablespoons of olive oil. Season with salt and pepper to taste.
4. Place the vegetables on the grill rack and grill until soft and slightly blackened, around 4 to 6 minutes per side.
5. Once done, return to the mixing bowl and toss with remaining olive oil and balsamic vinegar. Add in the fresh dill and serve immediately. Enjoy!

Nutritional Information (per serving)
Calories: 358
Fat: 10.8g
Protein: 12g
Carbs: 59.8g