Nutritional Information: Calories 156.4 | Calories from Fat 66 | Total Fat 7.4 g | Saturated Fat 1 g | Cholesterol 0 mg | Sodium 605.5 mg | Total Carbohydrate 22.7 g | Dietary Fiber 3.9 g | Sugars 11.9 g | Protein 3.5 g
Yields: 4 servings | Total time: 30 minutes
Ingredients:
- 1 each red, yellow and orange bell pepper
- 1/2 eggplant
- 1 zucchini
- 1 yellow squash
- 1 bunch asparagus
- artichoke hearts, grilled or canned, drained of any liquid
- sun dried tomatoes ( soft and tender)
- 1 sliced avocado
- crumbled feta or goat cheese and pine nuts, (optional)
For Balsamic Vinaigrette
- ¼ cup of a good aged balsamic vinegar
- 1 cup, extra virgin olive oil
- 1 garlic clove, minced finely
- ¾ teaspoon Dijon mustard
- salt and pepper
Directions:
- Prepare and slice all your veggies, place in a large bowl and drizzle with olive oil, salt and pepper. Grill them all ahead of time until tender with nice grill marks, set aside.
- Whisk all your balsamic vinaigrette ingredients together until well incorporated.
- Right before you’re ready to eat place chopped romaine, sun dried tomatoes into a bowl and dress with the vinaigrette, place onto your platter.
- Take the same bowl, toss in all your grilled veggies and carefully drizzle balsamic vinaigrette all over them, not too much, a little goes a long way, taste to your liking.
- Carefully arrange the veggies on top of the lettuce mixture with slices of avocado all around the perimeter.
- Add cheese and nuts if so desired.
Source: prouditaliancook.com
