Lentils.org

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Lentils.org

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Mediterranean Grilled Vegetable Salad with Lentils

Servings: 6-8

The perfect accompaniment to any meal.

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    1 cup (250 mL) couscous, orzo, or quinoa

    2 red, yellow, or orange bell peppers, seeded and quartered lengthwise

    1 purple onion, peeled and cut into .-inch wedges

    2 zucchini, cut lengthwise into .-inch strips

    1 garlic clove, peeled and crushed

    olive or canola oil

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

    1/3 cup (85 mL) chopped fresh parsley

    1/ 3 cup (85 mL) crumbled feta

    salt and freshly ground black pepper

    Vinaigrette

    1/2 cup (125 mL) olive or canola oil

    1/4 cup (60 mL) balsamic vinegar

    2 tsp (10 mL) grainy mustard

    1 tsp (5 mL) brown sugar


Directions

  1. Prepare couscous, orzo, or quinoa according to package instructions.
  2. In a medium bowl, toss the peppers, onion, zucchini, and garlic with a generous drizzle of olive oil to coat well. Sprinkle with salt and pepper.
  3. Preheat the grill to medium-high and grill the veggies (discard the garlic), turning as necessary, until charred and tender, transferring to a plate as they are done. Let cool and roughly chop, then add to the bowl with the couscous/orzo/quinoa. Add the lentils, parsley, and feta.
  4. In a jar or small bowl, shake or whisk together the oil, vinegar, mustard, and brown sugar. Drizzle over the salad and sprinkle with salt and pepper. Toss to coat.

Nutritional Information

  • Serving Size: 3/4 cup (175 mL)
  • Per serving:
  • Calories 240
  • Total Fat 15 g
  • Saturated Fat 2.5 g
  • Cholesterol 0 mg
  • Carbohydrates 22 g
  • Dietary Fibre 3 g
  • Sugar 4 g
  • Protein 5 g
  • Sodium 330 mg
  • Potassium 200 mg