Main
Recipes
Grilled Vegetable Salad with Greens, Tomatoes, Herbs, Olives and Cheese Recipe

Grilled Vegetable Salad with Greens, Tomatoes, Herbs, Olives and Cheese Recipe

Posted by

Rate It!

Grilled Vegetable Salad with Greens, Tomatoes, Herbs, Olives and Cheese

Add your photo!

Ingredients

Count

Nutrition

275

Calories

Comments Print recipe

Ingredients:

Serving

3/4 olive oil
1/4 cup balsamic vinegar
1 large red onion,cut into 3/4-inch-thick rounds
12 baby beets, stems trimmed to 1 inch, peeled , halved lengthwise
3 small zucchini , each cut lengthwise into 4 slices
2 large red bell peppers , cut into 2-inch-wide strips
6 slices country-style-french bread
additional olive oil
10 cups mixed baby greens
4 large tomatoes, sliced
3 tbsp chopped fresh basil
2 tbsp chopped fresh chives or green onions
1 tbsp chopped fresh majoram
3/4 cup chilled fresh mild goat cheese (such as montrachet), crumbled (about 3 oz)
1/2 cup freshly grated pecorino romano cheese (about 2 oz)
3/4 cup brine-cured black olives (such as kalamanta)

Directions:

Prepare barbeque (medium-high heat). Whisk 3/4 cup oil and vinegar in medium bowl to blend. Place onion, beets, zucchini, eggplants, and red bell pepper on baking sheet. Brush both sides with some of vinaigrette. Sprinkle vegetables with salt and pepper. Grill vegetables until just cooked through, about 10 minutes per side for beets, 6 minutes per side for onion and 4 minutes per side for zucchini, eggplant, and peppers. (Vegetables can be grilled 1 hour ahead. Let stand at room temperature.) Brush bread with additional olive oil; sprinkle with pepper. Grill bread until beginning to brown, about 2 minutes per side.
Arrange greens on large platter. Overlap tomatoes atop greens in center of platter. Sprinkle tomatoes with salt and pepper. Arrange grilled vegetables atop greens around edge of platter. Drizzle remaining vinaigrette over tomatoes and grilled vegetables. Sprinkle tomatoes and vegetables with herbs. Sprinkle tomatoes with goat cheese. Sprinkle Romano cheese over all. Garnish with olives. Serve with bread.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	274.99 Kcal (1151 kJ)
Calories from fat	133.39 Kcal
		% Daily Value*
Total Fat	14.82g	23%
Cholesterol	22.44mg	7%
Sodium	405.55mg	17%
Potassium	951.29mg	20%
Total Carbs	30.77g	10%
Sugars	19.5g	78%
Dietary Fiber	10.2g	41%
Protein	11.26g	23%
Vitamin C	69.1mg	115%
Vitamin A	1mg	33%
Iron	18.9mg	105%
Calcium	293.7mg	29%

Amount Per 100 g
Calories	63.76 Kcal (267 kJ)
Calories from fat	30.93 Kcal
		% Daily Value*
Total Fat	3.44g	23%
Cholesterol	5.2mg	7%
Sodium	94.03mg	17%
Potassium	220.56mg	20%
Total Carbs	7.13g	10%
Sugars	4.52g	78%
Dietary Fiber	2.36g	41%
Protein	2.61g	23%
Vitamin C	16mg	115%
Vitamin A	0.2mg	33%
Iron	4.4mg	105%
Calcium	68.1mg	29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Spaghetti Squash Primavera

Spaghetti squash, Extra-virgin olive oil, Onion, chopped and 7 more..
Beany Zucchini

Zucchini , cut lengthwise into halves (about 8 oz each) and 8 more..
Summer Garden Soup

Olive oil, Onion, chopped, Water and 7 more..
Baked Vegetable Lasagna

Olive oil, divided, Chopped white onion and 19 more..
Stuffed Peppers with Turkey and Vegetables

Green bell peppers, tops removed, seeded, Ground turkey and 12 more..
Fettuccini with Zucchini

Olive oil, Onion, chopped, Garlic, minced and 7 more..
Pasta With Roasted Vegetables

Onion, Eggplant, Zucchini, Bell peppers (red or yellow ) and 7 more..
Rotini Salad with Kalamata Olive Dressing

Red bell pepper, Yellow bell pepper and 15 more..
Summer Corn Chowder

Olive oil, Unsalted butter, Onion, cut into 1/4-inch dice and 11 more..