Charred Vegetable & Lentil Antipasto Salad – Lentils.org

Charred Vegetable & Lentil Antipasto Salad

  By lentilsorg  ,     

July 12, 2015

.0 0

Serve at your next get-together to wow your guests.

  • Prep: 15 Minutes
  • Cook: 15 Minutes

  • 15 Minutes

    15 Minutes

    30 Minutes

  • Yields: 4-6
Full-screen

Directions

  1. Preheat your grill to 400°F. For the dressing: whisk all ingredients together and set aside.
  2. Toss the halved peppers, sliced zucchini, and whole mushrooms with half of the dressing and drain off excess to prevent unnecessary flames.
  3. Place all vegetables on the grill and grill for approximately 4-6 minutes per side, or until they reach desired tenderness. It is better to have the vegetables slightly underdone.
  4. Slice the peppers, mushrooms, and zucchini into strips. Toss the lentils and vegetables with desired amount of reserved dressing. Serve warm or cooled.

Ingredients

2 whole medium red bell peppers, halved, cleaned

1 whole medium zucchini, sliced 1/4-inch thick lengthwise

2 whole large Portobello mushrooms, gills and stem removed

1 cup (250 mL) cooked or canned green lentils, drained and rinsed

Dressing

1/4 cup (60 mL) balsamic vinegar

2 tbsp (15 mL) canola oil

1 tsp (5 mL) honey

2 tsp (10 mL) fresh thyme leaves

salt and ground black pepper, to taste

close full screen
00:00

Nutrition Facts

Serving Size3/4 cup (175mL)
Calories120
Sodium200 mg
Potassium399 mg
Protein4 g
Cholesterol9 mg
Sugar6 g
Total Fat5 g
Saturated Fat9 g
Total Carbohydrates14 g
Dietary Fiber4 g