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Grilled Caesar Vegetable Salad

  • Prep 35 min
  • Total 35 min
  • Ingredients 8
  • Servings 4

Ingredients

1/3
cup Caesar dressing
1/4
cup chopped fresh parsley
4
large portabella mushrooms, cut into fourths
4
medium yellow summer squash, cut into 1/2-inch slices
2
medium bell peppers, cut into 1/2-inch strips
3
tablespoons olive or vegetable oil
1
cup cherry tomatoes, cut into fourths
1/3
cup shredded Parmesan cheese
2009 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
Calories from Fat
220
% Daily Value
Total Fat
25g
38%
Saturated Fat
5g
24%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
380mg
16%
Potassium
1160mg
33%
Total Carbohydrate
16g
5%
Dietary Fiber
5g
20%
Sugars
8g
Protein
9g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
80%
80%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 4 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

To reduce the fat in this recipe to 4 grams per serving, use fat-free Caesar dressing and spray the vegetables with cooking spray instead of drizzling with olive oil.

Toss the vegetables with your favorite pasta, and sprinkle with cheese.

Directions

  • 1 Heat gas or charcoal grill. In small bowl, mix dressing and parsley; set aside. Brush mushrooms, summer squash and bell peppers with oil. If desired, place oil-brushed vegetables in grill basket (grill "wok").
  • 2 Place grill basket on grill rack or place vegetables directly on grill rack over medium heat. Cover grill; cook 5 to 7 minutes, shaking basket or turning vegetables occasionally, until vegetables are crisp-tender.
  • 3 To serve, arrange mushrooms around edge of serving platter and remaining grilled vegetables in center; sprinkle with tomatoes. Drizzle dressing over vegetables. Sprinkle with cheese. Serve at room temperature.

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