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How to Make Flan
Peruvian Arroz con Pollo
Grilled Caesar Vegetable Salad
grilled caesar vegetable salad
cup Caesar dressing
cup chopped fresh parsley
large portabella mushrooms, cut into fourths
medium yellow summer squash, cut into 1/2-inch slices
medium bell peppers, cut into 1/2-inch strips
tablespoons olive or vegetable oil
cup cherry tomatoes, cut into fourths
cup shredded Parmesan cheese
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").
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.
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.
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.
Calories from Fat
% Daily Value
% Daily Value*:
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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