Servings: 6 people
For The Salad
Heat grill to the hottest temperature.
Place corn, eggplant, zucchini, peppers, and asparagus on a tray.
Place peach halves on the tray
Brush all of the vegetables/fruit on all sides with olive oil.
Once all are brushed with oil, lay them all out on your grill. As each side chars, turn and grill the other side.
Cut each vegetable into bite sized pieces and place in a large bowl.
With a sharp knife remove kernels and place in bowl.
Cut all of the tomatoes in half and add to the bowl. Alternatively you can blister the tomatoes as well by using a seafood or vegetable grill pan
- Make sure your grill is hot so pre-heat and give it time
- Choose firm vegetables and fruit that will stand up to the high heat
- Use a vegetable tray sprayed with non-stick spray.
- Grilled the vegetables whole vs chopping them. This prevents them from burning as well as falling through any cracks
Calories: 254kcal | Carbohydrates: 18g | Protein: 4g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 213mg | Potassium: 623mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1145IU | Vitamin C: 79.6mg | Calcium: 33mg | Iron: 1.5mg