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Grilled Caesar Vegetable Salad

Grilled Caesar Vegetable Salad
  • Prep 25 min
  • Total 32 min
  • Servings 4
Caesar would love this tasty salad of fresh-from-the-farmers'-market veggies grilled to perfection!
Updated June 29, 2006

Ingredients

  • 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

Steps

  • 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.

  • 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.
  • Toss the vegetables with your favorite pasta, and sprinkle with cheese.

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
190
Total Fat
21 g
Saturated Fat
4 g
Cholesterol
15 mg
Sodium
360 mg
Potassium
820 mg
Total Carbohydrate
18 g
Dietary Fiber
5 g
Protein
9 g
% Daily Value*:
Vitamin A
26%
26%
Vitamin C
80%
80%
Calcium
205%
205%
Iron
12%
12%
Exchanges:
4 Vegetable; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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