Grilled balsamic vegetable salad

Delight in the savory blend of grilled veggies drizzled in balsamic dressing with this flavorful salad. Perfect for a light and satisfying meal.

Ingredients:

• 2 ears of corn, shucked
• 1-2 large red potatoes, sliced about 1/4-inch thick
• 1 red pepper
• 1 green pepper
• 4 spring onions
• 1/2 a head romaine lettuce, washed and chopped
• 1/2 a head red leaf lettuce, washed and chopped
• 1/4 cup flat-leaf parsley, chopped
• 1/4 cup balsamic vinegar
• olive oil
• salt and pepper, to taste

Instructions:

1. Preheat the grill to high heat for approximately 15 minutes, then scrape the grates with a grill brush. Dab a piece of paper towel with vegetable oil and, using grill tongs, wipe the grates with the oiled towel to establish a non-stick surface. Lower the heat to medium-high.
2. In the meantime, prepare the vegetables for grilling. Cut peppers into large, flat pieces and coat corn, potatoes, pepper slices, and onions generously with olive oil. Let the vegetables sear on both sides. Peppers need around 5 minutes per side, potatoes about 7 minutes, and corn about 10 minutes.
3. Let the grilled vegetables cool down a bit. Remove corn kernels from the cob, slice the onions, and dice the peppers into bite-sized portions. Keep the potatoes aside. Place corn, onions, and peppers in a Ziploc bag, then pour in the balsamic vinegar. Allow them to soak for at least 15 minutes.
4. Combine the marinated vegetables and parsley with the chopped lettuce. Season with salt and pepper, toss thoroughly to mix. Arrange potato slices on top of the salad and serve.

Summary:

• Calories: 1048 kcal
• Fat: 27 g
• Protein: 29 g
• Carbs: 192 g
• Potassium: 5144 mg
• Magnesium: 325 mg