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Grilled Vegetable Salad

Grilled Vegetable Salad
You can never have too many side dish recipes, so give Grilled Vegetable Salad a try. Watching your figure? This gluten free, primal, and whole 30 recipe has 103 calories, 2g of protein, and 7g of fat per serving. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 4. It will be a hit at your The Fourth Of July event. Head to the store and pick up baby bella mushrooms, salt, ground pepper, and a few other things to make it today. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

1
Grease the grill pan by brushing it with some oil. Preheat to medium-high heat.
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Cooking OilCooking Oil
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Grill PanGrill Pan
2
Combine the mushrooms, onions, bell peppers and zucchini in a shallow dish.
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Bell PepperBell Pepper
MushroomsMushrooms
ZucchiniZucchini
OnionOnion
3
Whisk together the vinegar, salt, black pepper, oregano and garlic in a large bowl.
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Black PepperBlack Pepper
OreganoOregano
VinegarVinegar
GarlicGarlic
SaltSalt
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4
Whisk in the 2 to 3 tablespoons oil to make the marinade.
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MarinadeMarinade
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5
Add the vegetables to the marinade and let stand while the grill pan heats up.
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VegetableVegetable
MarinadeMarinade
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Grill PanGrill Pan
6
Place the vegetables on the grill. Turn the vegetables once until they are all slightly charred and cooked through, about 20 minutes.
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7
Place the vegetables back into a large bowl with any leftover marinade. Toss and serve.
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VegetableVegetable
MarinadeMarinade
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BowlBowl
DifficultyMedium
Ready In40 m.
Servings4
Health Score31
Dairy FreeGluten FreeVeganVegetarian
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
Dish TypesSalad
Occasions4th Of JulySummer
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