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    You are in: Home / Recipes / Knife and Fork Grilled Vegetable Salad Recipe
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    Knife and Fork Grilled Vegetable Salad

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Bec's Note:

    Use a gas grill with lots of power- at least 40,000 BTUs for this hearty salad drizzled with lemon vinaigrette.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Light a grill.
    2. 2
      In a mortar, pound the halved garlic to a paste with 1 teaspoon salt- Stir in 3 tablespoons of the olive oil and the lemon juice.
    3. 3
      In a small skillet, cook the pine nuts over moderate heat until toasted, about 3 minutes.
    4. 4
      Thread the onion slices onto two parallel 10-inch skewers.
    5. 5
      Put the eggplant, zucchini and yellow squash slices on 2 large rimmed baking sheets; brush both sides with olive oil and season with salt and pepper.
    6. 6
      Brush the bell peppers and lettuce with olive oil.
    7. 7
      Grill the vegetables over a medium hot fire, turning occasionally, until lightly charred and just tender.
    8. 8
      The onion will take about 5 minutes per side; the eggplant, zucchini and squast, about 3 minutes per side; the peppers, about 3 minutes on each of 4 sides; the lettuce wedges, about 1 minute per side.
    9. 9
      Scrape the charred skin from the peppers, discard the stems and seeds and cut into strips.
    10. 10
      Put a lettuce wedge on each plate, then mound the vegetables on the lettuce and sprinkle with the feta cheese and toasted pine nuts.
    11. 11
      Pass the lemon vinaigrette at the table.

    Ratings & Reviews:

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    Nutritional Facts for Knife and Fork Grilled Vegetable Salad

    Serving Size: 1 (740 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 403.0
     
    Calories from Fat 232
    57%
    Total Fat 25.8 g
    39%
    Saturated Fat 7.9 g
    39%
    Cholesterol 22.4 mg
    7%
    Sodium 181.6 mg
    7%
    Total Carbohydrate 36.5 g
    12%
    Dietary Fiber 16.0 g
    64%
    Sugars 14.7 g
    59%
    Protein 14.8 g
    29%

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