Grilled Vegetable Salad

This Grilled Vegetable Salad is a vibrant and flavorful dish that captures the essence of summer grilling while staying low in carbs. Perfect for a light lunch, it combines a variety of grilled vegetables with a zesty dressing, making it both satisfying and nutritious.

Ingredients

• Zucchini - 1 medium, sliced
• Bell pepper (any color) - 1 medium, sliced
• Red onion - 1 small, cut into wedges
• Asparagus - 200 grams, trimmed
• Cherry tomatoes - 150 grams
• Olive oil - 2 tablespoons
• Balsamic vinegar - 1 tablespoon
• Dijon mustard - 1 teaspoon
• Garlic - 1 clove, minced
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh basil - 2 tablespoons, chopped
• Feta cheese - 50 grams, crumbled (optional)

Steps

1. Preheat the grill to medium-high heat.
2. In a large bowl, combine zucchini, bell pepper, red onion, asparagus, and cherry tomatoes.
3. Drizzle the vegetables with 1 tablespoon of olive oil, salt, and black pepper. Toss to coat evenly.
4. Place the vegetables on the grill and cook for about 8-10 minutes, turning occasionally, until they are tender and have grill marks.
5. While the vegetables are grilling, prepare the dressing by whisking together the remaining 1 tablespoon of olive oil, balsamic vinegar, Dijon mustard, minced garlic, and a pinch of salt in a small bowl.
6. Once the vegetables are grilled, remove them from the grill and let them cool slightly. Then, chop them into bite-sized pieces.
7. In a serving bowl, combine the grilled vegetables and the dressing. Toss to mix well.
8. Garnish with fresh basil and crumbled feta cheese, if using. Serve immediately.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 10 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.4 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Low in carbs, making it suitable for low-carb diets.

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