Barbequed Vegetable Salad (Ideal Protein Phases 1-4)
Try this Barbequed Vegetable Salad (Ideal Protein Phases 1-4) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 cup olive oil
- 2 tablespoons apple cider vinegar
- 8 tomatoes
- 1 tablespoon minced fresh basil
- 1 bunch green onions
- salt and freshly ground pepper to taste
- 3 zucchini
- 2 sweet red peppers
- 6 asparagus
- olive oil as needed
- 1 tablespoon minced fresh oregano
- Carbohydrate 78.627265 g
- Cholesterol 0 mg
- Fat 58.1800600344032 g
- Fiber 26.6164002686143 g
- Protein 20.655675 g
- Saturated Fat 8.13294650475039 g
- Serving Size 1 1 recipe (1996g)
- Sodium 277.598000000688 mg
- Sugar 52.0108647313857 g
- Trans Fat 2.90341300093163 g
- Calories 858 calories
Preheat barbecue medium-high. For salad: cut zucchini into strips and peppers into quarters. Cut green onions in 2 lengthwise. Quarter tomatoes. Snap or cut off tough bottom part of asparagus spears. Combine all vegetables in a bowl. Add a thin stream of oil, salt, and pepper. Toss to coat uniformly. Grill vegetables in the basket or specific wok for the barbeque. Cool. Cut vegetables into 1-inch pieces and transfer to serving dish. For dressing: pour vinegar into a small bowl. Stir in oil, basil, and oregano. Drizzle over vegetables. Serve this salad with chicken brochettes or Ideal Protein chicken soup.
