Meals Matter

Grilled Antipasto Salad

Contributed By: stacyw
Pillsbury Classic Cookbooks

This grilled salad is perfect as an appetizer, a vegetarian entree or an accompaniment for grilled meat.

Ingredients

3 tbsp Olive oil

1 tsp Salt

6 Medium portobello mushrooms, stems removed

2 Medium zucchini, sliced

1 Red bell pepper, cut into 6 pieces

1 Yellow bell pepper, cut into 6 pieces

8 oz. Fresh mozzarella cheese, sliced

6 slices Tomato

1/3 cup Italian dressing

1/4 cup Chopped italian (flat-leaf) parsley

Preparation

1. Heat grill. In large bowl, combine oil and salt. Add mushrooms, zucchini, and bell peppers; toss to coat.

2. When ready to grill, place mushrooms and bell peppers in a grill basket or directly on grill over medum heat. Cook 8-10 minutes, until vegetables are crisp-tender, turning occasionally.

3. On large platter, arrange mozzarella slices, tomato slices and vegetables in a single layer, overlapping slightly. Drizzle salad dresisng over salad. Sprinkle with parsley.

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Recipe Details

Total Preparation Time: 15 to 30 minutes
Ingredients: Vegetables
Salads & Dressings
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: Italian
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Meal Type: Appetizers

Nutrient Information

Calories: 400
Total Fat: 30 g
Saturated Fat: 9 g
Carbohydrates: 14 g
Protein: 19 g
Vitamin A: 45%
Vitamin C: 100%
Calcium: 45%
Iron: 10%
Fiber: 3 g