Salads

Char-Grilled Vegetable Salad

Name: Char-Grilled Vegetable Salad
Yield: 1
Ingredients: 0.9 oz (25.64 g) sweet bell pepper; 2.9 oz (82.19 g) eggplant; 1.57 oz (44.48 g) fresh button mushrooms; 3.88 oz (110 g) tomatoes; 0.35 oz (10 g) prepared pickled onions; 0.07 oz (2 g) garlic; 0.07 oz (2 g) fresh cilantro; 0.46 oz (13 g) low-sodium soy sauce; 0.71 oz (20 g) feta; 0.18 oz (5 g) leaf lettuce; 0.07 oz (2 g) fresh thyme; 0.14 oz (4 g) balsamic glaze; 0.71 oz (20 g) prepared balsamic vinaigrette

Ingredients, directions, and nutrition — adapted for your kitchen.

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Char-Grilled Vegetable Salad — AI-generated serving illustration. About the images

Ingredients & directions

Servings

Net amounts for prepared ingredients. Cups and spoons require verified ingredient densities and are not calculated using a blanket grams conversion.

Ingredients

sweet bell pepper0.9 oz (25.64 g)
eggplant2.9 oz (82.19 g)
fresh button mushrooms1.57 oz (44.48 g)
tomatoes3.88 oz (110 g)
prepared pickled onions0.35 oz (10 g)
garlic0.07 oz (2 g)
fresh cilantro0.07 oz (2 g)
low-sodium soy sauce0.46 oz (13 g)
feta0.71 oz (20 g)
leaf lettuce0.18 oz (5 g)
fresh thyme0.07 oz (2 g)
balsamic glaze0.14 oz (4 g)
prepared balsamic vinaigrette0.71 oz (20 g)

Directions

Cut the roasted eggplant, bell pepper, and mushrooms into slices or large cubes and combine with the remaining ingredients.
Mound the salad in the center of a plate and garnish with herbs and balsamic glaze.

Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.

Nutrition per original serving

232kcal

9 gProtein

15.2 gFat

14.8 gCarbs

Values from the original calculations; not recalculated after regional substitutions. Nutrition per serving stays the same when scaling. Check allergens against the products you use.

This recipe is provided for personal use.

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