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Whole Foods: Grilled Vegetables

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Grilled Vegetable Salad

– Ingredients-

Grilled Vegetable Salad

2 zucchini—1 green,1 yellow—cut length-wise in half

1 red pepper, cut length-wise in half

1 pear, cut length-wise in half

1 English cucumber, quartered, cut into 1-inch pieces

1 cup of quinoa

3 small shallots, or one small red onion, sliced

Red Wine Vinaigrette

¼ cup olive oil
¼ cup red wine vinegar
1 tbsp grainy Dijon mustard
1 clove garlic, crushed
2 or 3 sprigs fresh thyme
pinch of salt and pepper

– Directions –

Drizzle olive oil over zucchini, red pepper, and pear. Sprinkle with salt and pepper, and place on a hot barbecue skin side down. Grill for six minutes, turn them over and grill another five minutes. Remove once fork-tender and set aside.
Cook quinoa as directed, strain and place in a bowl of cold water. This will stop the cooking process, and keep it from going mushy.
Strain cold quinoa and place in a large bowl. Cube grilled veggies and pear (remove core) into one inch pieces and place in the bowl with quinoa.
Add the cut up cucumber and sliced shallots. Mix. Add the ingredients for the vinaigrette, In a small jar or bowl, mix well and drizzle half on the salad. Season with salt and pepper and mix well. The rest of the vinaigrette can be stored in the fridge.
Serves 4.

– Nutritional Analysis –

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