Photo: Anna Pelzer
Grilled Summer Vegetable Salad Recipe
9 ingredients
15 min + 10 min
Serves 4 (side dish)
openrecipes
Estimated Nutrition (whole recipe, rough)
293
Calories
9g
Protein
23g
Fat
14g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 crookneck or yellow summer squash, cut into 1/2-inch slices
- 1 medium zucchini, cut into 1/2-inch slices
- 1 Japanese eggplant, cut into 1/2-inch slices
- 1/3 cup plus 1/2 cup extra-virgin olive oil, divided
- Salt and pepper
- 1/4 cup balsamic vinegar
- 12 basil leaves, chiffonaded (rolled, then thinly sliced)
- 12 mint leave, chiffonaded
- 1/3 cup crumbled, good-quality feta cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookincanuck ·
Recipe sourced from
openrecipes