Spanish · Lunch
Grilled Vegetable Salad with Roasted Peppers (Low-Calorie)
Grilled zucchini, bell pepper, eggplant and red onion with roasted piquillo peppers, tossed in sherry vinegar and minimal olive oil, topped with manchego and parsley. A lighter Spanish tapas-style salad featuring char-grilled vegetables, served at room temperature without heavy oils or cured meats.
$4
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
224Calories
7.2gProtein
14.2gFat
20.1gCarbs
10.6gSugar
6.8gFiber
565mgSodium
14mgChol
4.3gSat Fat
890mgPotassium
170mgCalcium
2.1mgIron
0.1mcgVitamin B12
104mgVitamin C
vegetarian
gluten-free
low-calorie
low-carb
low-cholesterol
high-fiber
low-calorie
Instructions
1
Prep
Slice zucchini lengthwise into 1/4-inch strips, quarter bell pepper, cut eggplant into rounds, slice onion into rings. Toss all vegetables with 1 tsp olive oil, salt, and pepper.
2
Grill
Place vegetables on a hot grill or grill pan over medium-high heat. Cook 3–4 minutes per side until charred and tender when pierced.
3
Rest
Transfer vegetables to a board and let sit 5 minutes to firm up slightly, then slice into bite-sized strips.
4
Build & Plate
Whisk remaining 1 tsp olive oil, sherry vinegar, and minced garlic together. Toss warm grilled vegetables with piquillo peppers and dressing, mound on a plate, scatter manchego and parsley on top, and serve at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g zucchini
- 6.4 oz180g bell pepper
- 5 oz140g eggplant
- 11 small red onion
- 3.6 oz50g, about 2 whole roasted piquillo peppers
- 4 tsp4 tsp olive oil, divided
- 2 tbsp2 tbsp sherry vinegar
- 22 small garlic clove
- 1 oz30g manchego cheese
- 2 tbsp2 tbsp fresh parsley
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp black pepper
