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Grilled Vegetable Salad

Yields1 Serving

grilled-vegetables

 1 Corn on Cob (husked)
 ½ Bell Pepper (quartered)
 ½ cup Baby Zucchini
 1 tbsp Extra Virgin Olive Oil
 Salt & Ground Pepper to taste
 ¼ tbsp Fresh Lemon Juice
 ½ tbsp Freshly Chopped Oregano
 2 tbsp Tahini Sauce
1

Preheat barbeque grill to medium-high

2

Add corn, bell peppers, zucchini, 2 tbsp. oil, salt and pepper together in a bowl and toss well

3

Oil the grill rack and grill the vegetables until tender (around 6 minutes for both zucchini and bell peppers and about 8 minutes for the corn)

4

Chop the bell peppers and zucchini into bite-size pieces and cut the corn kernels from the stems

5

Transfer the grilled vegetables to a bowl and garnish with oregano, lemon juice, and the remaining oil

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories469
% Daily Value *
Total Fat 9g12%
Total Carbohydrate 32.7g12%
Protein 4.9g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.