EatingWell: Refine your grill game with this summer salad
1/2 teaspoon ground pepper
1 tablespoon red-wine vinegar
2 tablespoons chopped fresh oregano
1. Preheat grill to medium-high.
2. Toss corn, peppers and zucchini with 2 tablespoons oil, the salt and the pepper in a large bowl.
3. Oil the grill rack. Grill the vegetables, turning often, until lightly charred and tender, about 6 minutes for the peppers and zucchini and about 8 minutes for the corn.
4. Coarsely chop the peppers into 1-inch pieces. Cut the zucchini in half. Cut the corn kernels from the cobs. Transfer the vegetables to a serving dish. Drizzle with vinegar and the remaining 1 tablespoon oil, and sprinkle on the oregano.
Recipe nutrition: Per serving: 135 Calories, Total Fat: 9 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Carbohydrates: 12 g, Fiber: 2 g, Total Sugars: 4 g, Added Sugars: 0 g, Protein: 3 g, Sodium: 242 mg, Potassium: 444 mg, Folate: 33 mcg, Calcium: 26 mg
Carbohydrate Servings 1
(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)
