Grilled Vegetable Salad
Grilled eggplant, zucchini, cremini mushrooms, red pepper and onion topped with pesto and goat cheese.
Servings: 6
Calories: 155kcal
Equipment
- BBQ
Ingredients
- 2 zucchini
- 1 eggplant
- 8 ounces cremini mushrooms
- 1 red pepper
- 1 onion
- avocado oil
- sea salt and black pepper
- 4 ounces goat cheese
- 1⁄3 cup pesto
Instructions
- Prepare the vegetables by quartering the zucchini and red pepper lengthwise and slicing the eggplant and onion into ¾" rounds.
- Brush all the vegetables with avocado oil (or cooking oil of your choice) then season with sea salt and pepper.
- Heat up your BBQ then turn the temperature down to low.
- Place the vegetable pieces straight onto the grill and cook for 7-8 minutes or until the vegetables have become tender and have started to char flipping the pieces about halfway through the cook time.
- When the veggies have cooked, arrange them onto a serving plate then drizzle with pesto and top with crumbled goat cheese.
Nutrition
Calories: 155kcal | Carbohydrates: 12g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 208mg | Potassium: 588mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1240IU | Vitamin C: 40mg | Calcium: 78mg | Iron: 1mg