Grilled summer vegetable salad

Delicious grilled summer vegetable salad bursting with vibrant flavors and fresh ingredients. Perfect for a light and refreshing meal!

Ingredients:

• 1 red bell pepper, halved
• 1 yellow bell pepper, halved
• 1 small fennel bulb, cut into 1/3-inch slices
• 1 small eggplant, cut into 1/2-inch slices
• 1 ear of corn, shucked
• 1 small onion, cut into 1/3-inch slices
• 1 small zucchini or yellow squash, cut lengthwise into 1/2-inch slices
• Extra virgin olive oil
• 1 jalapeño, roasted, peeled and seeded
• 2/3 cup fresh lime juice
• 1/3 cup packed cilantro leaves
• 2 teaspoons ground cumin
• 1-1/2 cups cherry tomatoes, halved
• 1/4 cup extra-virgin olive oil
• Salt and pepper to taste

Instructions:

1. Get the grill ready. Coat the vegetables with a light layer of olive oil and place them in a single layer on the hot grill. Cook the vegetables, turning them from time to time, for about 10 to 20 minutes or until they reach the desired tenderness. The cooking duration may vary depending on the type of vegetable. (Alternatively, you can use a grill pan with ridges or broil the vegetables in a preheated broiler.) Once the vegetables are cooked, transfer them to a plate to cool down. Once they have cooled down enough to handle, roughly chop them.
2. In a food processor, blend together the jalapeño, lime juice, half of the cilantro, and half of the cumin until it becomes a smooth mixture. In a bowl, mix the chopped vegetables, tomatoes, cumin, remaining cilantro, and olive oil. Add the blended jalapeño mixture and mix well. Season with salt and pepper according to your taste.

Summary:

• Calories: 1405 kcal
• Fat: 87 g
• Protein: 22 g
• Carbs: 167 g
• Potassium: 5309 mg
• Magnesium: 380 mg