Prep Time: 10 minutes
Cooking Time: 20 minutes
Comments: These vegetables are easy to grill and make into a beautiful salad. For gluten free, make sure you choose a gluten free salad dressing or make your own.
2 peppers, bell, red, yellow, or green, quartered
1 zucchini, sliced lengthwise
1 onion, red, quartered
1/2 eggplant, sliced
1 large Portabella mushroom, sliced in half
4 cups spinach, fresh baby
8 kalamata olives
1/2 cup salad dressing, vinaigrette or Italian, lowfat, gluten free
1/4 cup cheese, feta, reduced fat such as Athens
Preparation: Heat indoor or outdoor grill to medium heat. Place 1/4 cup Italian dressing into a large bowl. Reserve remaining dressing. Add prepared vegetables to bowl and toss to coat all vegetables. Add peppers and mushroom to grill and cook approx. 10 minutes before adding onion, zucchini and eggplant. Turn vegetables as necessary. Continue to grill an additional 5 to 10 minutes depending upon desired doneness. Remove vegetables from grill and add to serving plate on top of the spinach. Add remaining dressing to salad and top with feta cheese and olives.
Nutrition: Per Serving About: 130 calories, 5 g fat, 1 g saturated fat, 6 g protein, 18 g carbohydrates, 6 g dietary fiber, 550 mg sodium; WW Points Plus value 3