Grilled Caesar Vegetable Salad

Grilled Caesar Vegetable Salad

Caesar would love this tasty salad of fresh-from-the-farmers'-market veggies grilled to perfection!

Prep Time

25

Minutes

Total Time

32

Minutes

Makes

4

servings

1/3
cup Caesar dressing
1/4
cup chopped fresh parsley
4
large fresh portabella mushrooms, cut into fourths
4
medium yellow summer squash, cut into 1/2-inch slices
2
medium bell peppers, cut into 1/2-inch strips
3
tablespoons olive or vegetable oil
1
cup cherry tomatoes, cut into fourths
1/3
cup shredded Parmesan cheese
  1. Heat coals or gas grill for direct heat. Mix dressing and parsley; set aside.
  2. Brush mushrooms, yellow squash and bell peppers with oil. Place vegetables in grill basket or directly on grill rack. Cover and grill 4 to 5 inches from medium heat 5 to 7 minutes, turning occasionally, until vegetables are crisp-tender.
  3. To serve, arrange mushrooms around edge of serving platter and remaining grilled vegetables in center; sprinkle with tomatoes. Drizzle dressing over vegetables. Sprinkle with cheese. Serve at room temperature.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Health Twist
To reduce the fat in this recipe to 4 grams per serving, use fat-free Caesar dressing and spray the vegetables with cooking spray instead of drizzling with olive oil.
Variation
Toss the vegetables with your favorite pasta, and sprinkle with cheese.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 280
    • (Calories from Fat 190 ),
  • Total Fat 21 g
    • (Saturated Fat 4 g,),
  • Cholesterol 15 mg;
  • Sodium 360 mg;
  • Total Carbohydrate 18 g
    • (Dietary Fiber 5 g,
  • Protein 9 g;
Percent Daily Value*:
    Exchanges:
    • 4 Vegetable;
    • 4 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.