Grilled Potato and Vegetable Salad
Updated: January 7, 2009
Grilled Potato and Vegetable Salad
½ c. Vegetable or Chicken broth
1 Tbsp. Olive Oil
½ tsp. Salt/ Pepper
2 large red potatoes (1/8" slices)
1 Large Eggplant (1/4" slices)
2 medium red peppers (2" slices)
1 medium green and yellow pepper
2 medium zucchini (1/2 in. slices)
2 medium red onion (1/2 in. slices)
8- 1 in. Asparagus, trimmed
2 Tbs. Balsamic Vinegar
Mix broth and oil, salt and pepper. Brush on veggies. Place potatoes on first for 5 minutes, followed by other veggies. Grill until tender- 1 side=10 minutes, turn every 5 minutes. Drizzle with balsamic vinegar and mix. Serves 8;1 cup servings
Calories: 89 Carbohydrates: 17 g Fiber: 4 g Fat: 2 g
